I’ve made this in the past and have gotten really good reviews. I think the combination of chickpeas (which I consider more Middle Eastern) with the Mexican spices is really interesting. This recipe works well cold, hot, or room temperature.

Mexican chickpea salad

4 cups cooked chickpeas , or 4 cups drained canned chickpeas (from two 15 oz. cans), rinsed
1 med. onion, minced
2 cloves garlic, minced or pressed
3 jalapeno chiles, seeded and minced
2 canned chipotle chiles in sauce, rinsed, seeded and minced (optional)
3 medium tomatoes, peeled, seeded and chopped (optional)
4 T extra-virgin olive oil
4 T fresh lime juice, or more to taste
3 T chopped fresh cilantro
salt and freshly ground black pepper

Combine all the ingredients and let marinate for 2 hours. Adjust the salt and pepper and the lime juice to taste. Serve slightly cool.