Spicy Chickpea Salad

This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 (15 ounce) can chickpeas
• 1  garlic clove, minced
• 1  teaspoon  fresh jalapeno, minced (I often use more!)
• 1  tablespoon  chopped cilantro (fresh is a must)
• 1⁄3 cup  shredded carrot
• 1 (4 1/2ounce) can  of chopped black olives (depending upon taste, you may want to use 1/2 can)
• 1⁄8 cup  diced red onion
• 1  green onions or 1  scallion, sliced thinly
• 10  cherry tomatoes, halved
• 10  asparagus spears (tips only)
• 1⁄4 teaspoon ground cumin
•  salt and pepper
• 1  dash  ground red pepper
• 1⁄4-1⁄2 cup  of newman's own family recipe  Italian dressing or 1⁄4-1⁄2 cup  your own italian  vinaigrette, I interchange depending upon my time

Directions

1. Drain and rinse (well) the Chickpeas.
2. Place Chickpeas in a medium sized mixing bowl.
3. Add the rest of the ingredients and mix very well.
4. Let set for an hour to allow flavors to blend.
5. Serve nice and cold with some hot Pita bread or just as a side dish.