Garbanzo Bean Salad with Tomatoes and Chipotle Chilies

• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 plum tomatoes, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• 1/4 cup chopped red onion
• 2 tablespoons fresh lime juice
• 1 tablespoon minced canned chipotle chilies *
• 1/2 teaspoon ground cumin
• 1/4 cup toasted shelled pumpkin seeds*

1. Toss all ingredients except pumpkin seeds in medium bowl.
2. Season to taste with salt and pepper.
3. (Can be made up to 6 hours ahead.
4. Cover and refrigerate.)
5. Sprinkle with pumpkin seeds.
6. Available at Latin American markets and some supermarkets.

garbanzo beans, tomatoes, fresh cilantro, mayonnaise, red onion, lime juice, chipotle chilies, ground cumin, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/garbanzo-bean-salad-with-tomatoes-and-chipotle-chilies-106106 (may not work)