Chickpea Salad

° Serves 4

Canned chickpeas (also called garbanzo beans) are an excellent substitute for the dried version, which require a long cooking time. They do beg for seasoning, however—as in this highly flavored salad.

• One 16-ounce can chickpeas, drained (2 cups)
• 3 tablespoons Spicy Red Salsa, or 1½ tablespoons Sriracha or other hot sauce
• ¼ cup mayonnaise
• 3 scallions, cleaned and minced fine (about ⅓ cup)
• 1 large clove garlic, peeled, crushed, and chopped (about 1 teaspoon)
• ¼ cup coarsely chopped cilantro
• ¼ teaspoon salt

Mix all the ingredients together in a bowl. Serve at room temperature.