Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 20 oz cans chickpeas or 4
- ½ c home-cooked chickpeas
- 6 scallions, trimmed and
- finely sliced
- 2 tbsp lemon juice [juice of
- one lemon]
- 3/4 to 1 tsp salt
- 1/4 tbsp finely ground black pepper
- 2 tbsp minced chinese (or other)
- parsley [i used cilantro]
- 1 fresh hot green chili (or
- green pepper), minced [i
- used 2 jalapenos]
- 1/4 tbsp 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]. Now that 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. 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