Chickpea Salad
| Prep Time: 10 min | Serves: 2 |
| Cooking Time: 60 min | Yield: 1 bowl |
Adapted from the book "World-of-the-East Vegetarian Cooking", by Madhur Jaffrey's
Ingredients
- 2 cups Chickpeas, boiled
- 2 tblsp Scallion Cream Cheese
- 2 tbsp Lemon Juice Raw
- 1/5 tsp Salt
- 1/4 tsp Ground Black Pepper
- 30 g Bell Pepper, Red
- 2 tbsp Parsley
- 1/4 tsp Cayenne Pepper
Directions
Pour the contents of chickpea can or home-cooked chickpeas into a saucepan. Bring to a boil. Drain, discarding liquid.
In a serving bowl, combine chickpeas with all the other ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at room temperature.