The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.
2 (15 oz or 425 grams) chickpeas, washed and drained
1 medium red onion
1 medium ripe tomato
Juice of 2 limes
4 tablespoons finely chopped cilantro
1 tablespoon tamarind paste
Salt to taste
1/2 teaspoon cayenne pepper
Mix all the ingredients in a large (non-reactive) mixing bowl and serve cold as a salad or a side dish.