Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Chickpea Salad T

Yield: 1 Servings

Ingredients and directions for this recipe

2 20 oz cans chickpeas or 4
1/2 c home-cooked chickpeas
6 Scallions, trimmed and
Finely sliced
2 tb Lemon juice [juice of
One lemon]
3/4 To 1 tsp salt
1/4 ts Finely ground black pepper
2 tb Minced Chinese (or other)
Parsley [I used cilantro]
1 Fresh hot green chili (or
Green pepper), minced [I
Used 2 jalapenos]
1/4 ts 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.

See also:
Previous recipe Chickpea Salad Sandwich
Next recipe Chickpea Salad With Garlic-cumin Vinaigrette

Or try one of these recipes:
General Tso's Spicy Hot Chicken
Roasted Salmon With A Fennel And Tomato Stew