Aguachile is a Mexican dish usually made with raw seafood in a spicy marinade. We tried a version with our Garbanzos and dang, it works! It's bright and bold and somewhat addictive, especially when scooped up with thick tortilla chips.

For the marinade:

• 1 cup fresh lime juice
• 1 cup cilantro leaves
• 1/4 large red onion, chopped
• 1 garlic clove
• 1 to 2 serrano peppers, seeded and minced
• 1 teaspoon Rancho Gordo Pineapple Vinegar or rice vinegar
• Salt and freshly ground black pepper

For the salad:

• 3 cups cooked, drained Rancho Gordo Garbanzo beans
• 1 cup cucumber, peeled and diced
• ½ large red onion, minced
• 1 serrano pepper, seeded and minced
• ⅓ cup cilantro, chopped
• 1 avocado, chopped or sliced (optional)
• Tortilla chips, tostadas, or crackers for serving
  
  Makes 4 servings
  

1. To make the marinade: In a blender, combine the lime juice, cilantro, red onion, garlic, serrano pepper, vinegar, 1 teaspoon salt (or to taste), and a few grindings of black pepper. Blend until smooth.
2. To make the salad: In a large bowl, combine the Garbanzos, red onion, cucumber, serrano pepper, and cilantro. Pour the marinade over the garbanzo salad, toss to mix, then let sit in the refrigerator for at least 30 minutes before serving.
3. Add the avocado, if using, and toss gently. Taste and adjust seasonings. Serve with tortilla chips, tostadas, or crackers.