Chickpea Salad <T>

2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked
are definitely superior, IMO]
6 scallions, trimmed and finely sliced halfway up their green sections
2 Tbsp lemon juice [I used the juice of one lemon]
3/4 to 1 tsp salt
1/4 tsp 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 tsp cayenne pepper

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.

Source:World of the East Vegetarian Cooking by Madhur Jaffrey.