| 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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