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 ofone 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 chile (or
 * green pepper), minced [i
 * used 2 jalapeños]
 * 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