East Indian Chickpea Salad

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East Indian Chickpea Salad

 

4 1/2 cups garbanzo beans, cooked

6 scallions, thinly sliced

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons cilantro, minced

1 fresh hot green chili, minced

1/4 teaspoon cayenne

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].

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.

 

 

 

 

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