Chickpea Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1/4 ts cayenne pepper
- finely sliced
- 1 fresh hot green chili (or
- 3/4 to 1 tsp salt
- 1/4 ts finely ground black pepper
- 2 tb minced chinese (or other)
- 1/2 1/2 c home-cooked chickpeas
- parsley [i used cilantro]
- 2 20 oz cans chickpeas or 4
- 2 tb lemon juice [juice of
- used 2 jalapenos]
- 6 scallions, trimmed and
- green pepper), minced [i
- one lemon]
- Carbohydrate 0.254835 g
- Cholesterol 0 mg
- Fat 0.077715 g
- Fiber 0.122400003433228 g
- Protein 0.054045 g
- Saturated Fat 0.01467 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.135 mg
- Sugar 0.132434996566772 g
- Trans Fat 0.013005 g
- Calories 1 calories
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 youve just cooked your chickpeas]. Now that summers heat is keeping our range-top and oven use to a minimum, I thought you might enjoy this salad from Madhur Jaffreys _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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
