Ingredients

　　2 canned chipotle chiles in adobo*

　　3 fresh jalapeño chiles

　　1 medium onion

　　2 garlic cloves

　　3 medium vine-ripened tomatoes

　　4 cups drained canned chick-peas (two 19-ounce cans)

　　1/4 cup extra-virgin olive oil

　　1/4 cup fresh lime juice plus additional to taste

　　3 tablespoons chopped fresh cilantro leaves

　　ground black pepper

　　*available at some specialty foods shops.

　　Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.