Esta es una exhibición prevé de cómo se va ver la receta de 'Chickpea Salad' imprimido.

Receta Chickpea Salad
by Global Cookbook

Chickpea Salad
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Ingredientes

  • 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

Direcciones

  1. Pour contents of chickpea cans or possibly home-cooked chickpeas into a saucepan.
  2. Bring to a boil. Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas].
  3. 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.
  4. 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.