Chickpea Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: 20 oz cans chickpeas or 4,
1/2 cup: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp