Title: Chickpea Salad
Categories: Digest, July, Fatfree
Yield: 1 Servings

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

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