Chickpea salad
Ingredients
- 2 20 oz cans Chickpeas or 4
- ½ c home-cooked Chickpeas
- 6 scallions, trimmed and
- finely sliced
- 2 tbsp lemon juice [juice ofone lemon]
- 3/4 to 1 tsp salt
- 1/4 tbsp finely ground black pepper
- 2 tbsp minced chinese (or other)
- parsley [i used cilantro]
- 1 fresh hot green chile (or
- green bell pepper|green pepper), minced [i
- used 2 jalapenos]
- 1/4 tbsp cayenne pepper
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
This article uses material from the "Chickpea salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
