Chickpea salad

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