Chickpea Salad

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Ingredients

40	ounces	chickpeas (garbanzo beans)	canned, or 4 1/2 cups fresh, cooked
6	each	scallions, spring or green onions	trimmed and finely sliced
2	tablespoons	lemon juice
3/4 to 1	teaspoon	salt
1/4	teaspoon	black pepper	finely ground
2	tablespoons	chinese parsley	minced
1	fresh	green chili pepper	or green pepper, minced
1/4	teaspoon	cayenne pepper

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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Member Review

All-Day-Long Potatoe Soup

As I have a large family, I tripled this recipe. Only, I added vegetables, bacon, and cheese. The potato flakes do help with texture but instead of milk, try heavy cream. It makes for a really good, hearty soup.

Reviewed by shelley1

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