Chickpea Salad

Course : Indian
Serves: 1
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4 1/2 cups garbanzo beans -- cooked
6 medium scallions -- thinly sliced
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons cilantro -- minced
1 medium fresh hot green chili -- minced
1/4 teaspoon cayenne

Preparation / Directions:

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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