Ingredients
4 1/2 cups garbanzo beans, cooked
6 scallions, thinly sliced
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons cilantro, minced
1 fresh Anaheim chile, minced
1/4 teaspoon cayenne
Preparation
Pour contents of chickpea cans into pot with water and bring to a boil. Drain in colander, discarding liquid. In a serving bowl, combine chickpeas with the other ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again. Serve at room temperature.
