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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

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