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Name: Chickpea Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Fresh hot green chili (or; 3/4 To 1 tsp salt; 1/4 ts Finely ground black pepper; 2 tb Minced Chinese (or other); 1/2 1/2 c home-cooked chickpeas; Parsley [I used cilantro]; 1/4 ts Cayenne pepper; 2 20 oz cans chickpeas or 4; 2 tb Lemon juice [juice of; Used 2 jalapenos]; Finely sliced; 6 Scallions, trimmed and; Green pepper), minced [I; One lemon]

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INGREDIENTS

1 Fresh hot green chili (or
3/4 To 1 tsp salt
1/4 ts Finely ground black pepper
2 tb Minced Chinese (or other)
1/2 1/2 c home-cooked chickpeas
Parsley [I used cilantro]
1/4 ts Cayenne pepper
2 20 oz cans chickpeas or 4
2 tb Lemon juice [juice of
Used 2 jalapenos]
Finely sliced
6 Scallions, trimmed and
Green pepper), minced [I
One lemon]

Servings

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 youve just cooked your chickpeas]. Now that summers heat is keeping our range-top and oven use to a minimum, I thought you might enjoy this salad from Madhur Jaffreys _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

NOTES

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Chickpea Salad

1 Fresh hot green chili (or
3/4 To 1 tsp salt
1/4 ts Finely ground black pepper
2 tb Minced Chinese (or other)
1/2 1/2 c home-cooked chickpeas
 Parsley [I used cilantro]
1/4 ts Cayenne pepper
2 20 oz cans chickpeas or 4
2 tb Lemon juice [juice of
 Used 2 jalapenos]
 Finely sliced
6 Scallions, trimmed and
 Green pepper), minced [I
 One lemon]

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  youve just cooked your chickpeas].    Now that summers heat is keeping our range-top and oven use to a minimum,  I thought you might enjoy this salad from Madhur Jaffreys _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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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 1 (100%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 9.1mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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