Chickpea Salad Recipe


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Chickpea Salad Recipe from Recipes 4U

 

Chickpea Salad Recipe

Recipe Ingredients

2 20 oz cans chickpeas or 4
1 1/2 c home-cooked chickpeas
6 scallions, trimmed and
1 finely sliced
2 tbsp lemon juice [juice of
1 one lemon]
3/4 to 1 tsp salt
1/4 tsp finely ground black pepper
2 tbsp minced chinese (or other)
1 parsley [i used cilantro]
1 fresh hot green chili (or
1 green pepper), minced [i
1 used 2 jalapenos]
1/4 tsp cayenne pepper

Recipe Preparation

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: [email protected] (Bob Simmons) Fatfree Digest [Volume 9
Issue 13] July 3, 1994 Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV

 

 

Servings: 1

 

 

 

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Chickpea Salad Recipe collected for you by Recipes 4U

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This Chickpea Salad Recipe is one of our Salad Recipes, which have been collected from submissions from our readers and `free to use` sources. Of course, as we have over 50,000 recipes in the collection it is not possible to try out every recipe, so take care and use common sense. If a recipe appears to be wrong, let us know.


 

Chickpea Salad Recipe

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