Easy Chickpea Salad
A simple yet tasty garbanzo bean salad.
Yield
10 servingsPrep
10 minCook
0 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
finely ground |
|
| 2 | tablespoons |
cilantro
minced |
|
| 1 | fresh |
green chili peppers
or green pepper, minced |
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1156 | ml/g |
chickpeas (garbanzo beans)
canned, or 4 1/2 cups fresh, cooked |
|
| 6 | each |
scallions, spring or green onions
trimmed and finely sliced |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
finely ground |
|
| 3E+1 | ml |
cilantro
minced |
|
| 1 | fresh |
green chili peppers
or green pepper, minced |
*
|
| 1.3 | ml |
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.
