| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Sliced green onions |
| 2 | tb | Chopped fresh cilantro |
| 2 | tb | Lemon juice |
| 2 | ts | Olive oil |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Pepper |
| 2 | c | Seeded chopped plum tomatoes |
| 38 | oz | Chickpeas, (2 cans) drained (garbanzo beans) |
INSTRUCTIONS
Combine first 9 ingredients in a large bowl, and stir well. Add remaining ingredients, and stir gently. Yield: 6 servings (serving size: 1 cup). Per serving: 683 Calories; 13g Fat (16% calories from fat); 35g Protein; 112g Carbohydrate; 0mg Cholesterol; 138mg Sodium Serving Ideas : Serve chilled or at room temperature. NOTES : Cilantro is my family's favorite herb. We use it on just about everything we cook, but we especially love how it flavors this salad. -- Sherry Bercaw, Corpus Christi, Texas. Recipe by: Cooking Light, March 1995, page 136 Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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