Recipe for Chickpea Salad


2 20 oz cans chickpeas or 4
1 1/2 c home-cooked chickpeas
6 scallions, trimmed and
1 finely sliced
2 tablespoon lemon juice [juice of
1 one lemon]
3/4 to 1 tsp salt
1/4 teaspoon finely ground black pepper
2 tablespoon minced chinese (or other)
1 parsley [i used cilantro]
1 fresh hot green chili (or
1 green pepper), minced [i
1 used 2 jalapenos]
1/4 teaspoon 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.

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