Chickpea Salad Recipe
Servings: 1
Ingredients
- 2 x 20 ounce cans chickpeas or possibly 4
- 1/2 c. home-cooked chickpeas
- 6 x Scallions, trimmed and Finely sliced
- 2 Tbsp. Lemon juice [juice of One lemon]
- 3/4 x To 1 tsp salt
- 1/4 tsp Finely grnd black pepper
- 2 Tbsp. Chopped Chinese (or possibly other) Parsley [I used cilantro]
- 1 x Fresh warm green chili (or possibly Green pepper), chopped [I Used 2 jalapenos]
- 1/4 tsp Cayenne pepper
Directions
- Pour contents of chickpea cans or possibly 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 which 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 cool or possibly at room temperature.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1350g | |
| Calories 1479 | |
| Calories from Fat 117 | 8% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3605mg | 150% |
| Potassium 2468mg | 71% |
| Total Carbs 284.0g | 76% |
| Dietary Fiber 55.9g | 186% |
| Sugars 4.47g | 3% |
| Protein 61.87g | 99% |
