Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.

Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl. Stir in the olive oil, cumin, cayenne pepper, lime juice, and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.

Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits so, refrigerate before serving for a stronger flavor. We typically like to make it the day before we want to eat it, and then consume it all at once with chips!