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  Chickpea Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:
2 20 oz cans chickpeas or 4
1/2 c home-cooked chickpeas
6 Scallions, trimmed and
Finely sliced
2 tbsp Lemon juice [juice of
One lemon]
3/4 To 1 tsp salt
1/4 tsp Finely ground black pepper
2 tbsp Minced Chinese (or other)
Parsley [I used cilantro]
1 Fresh hot green chili (or
Green pepper), minced [I
Used 2 jalapenos]
1/4 tsp Cayenne pepper
Instructions:
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@Texaco.COM (Bob Simmons) Fatfree Digest [Volume 9
Issue 13] July 3, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
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