| 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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