Aztec-Inspired Chickpea Cucumber Salad

A aztec-inspired take on chickpea cucumber salad, built around ancho chile, cumin, a hint of cacao, and lime.

Ingredients

• 4 cups chickpeas
• 4 cups mixed greens or chopped vegetables
• 2 tablespoons olive oil
• 2 tablespoons lemon juice or vinegar
• 1 teaspoon ancho chile
• 1 teaspoon cumin
• 1/3 cup toasted nuts or seeds
• Salt and pepper

Directions

1. Prepare and cool the main ingredient if cooking is required.
2. Combine with greens or vegetables in a large bowl.
3. Whisk oil, acid, and seasonings.
4. Toss dressing with salad.
5. Top with nuts or seeds and serve.