Chickpea salad <t>

1 servings

Ingredients

Quantity Ingredient
2 20 oz cans chickpeas or 4
1/2 c home-cooked chickpeas
6 Scallions, trimmed and
Finely sliced
2 tablespoons Lemon juice [juice of
One lemon]
¾ To 1 tsp salt
¼ teaspoon Finely ground black pepper
2 tablespoons Minced Chinese (or other)
Parsley [I used cilantro]
1 Fresh hot green chili (or
Green pepper), minced [I
Used 2 jalapenos]
¼ teaspoon Cayenne pepper

Directions

Pour contents of chickpea cans or home-cooked chickpeas into a saucepan. Bring to a boil. Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas].

Now that summer's heat is keeping our range-top and oven use to a minimum, I thought you might enjoy this salad from Madhur Jaffrey's _World of the East Vegetarian Cooking_. It sounds spicier than it really is.

In a serving bowl, combine chickpeas with the other ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at room temperature.

From: simmons@... (Bob Simmons) Fatfree Digest [Volume 9 Issue 13] July 3, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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