| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Digest, July, Fatfree | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. 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
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