Puerto Rican Chickpea Salad

                Okay...I left out the vinigar, used extra cumin and used a little green onion as well.  This is lunch tomorrow.  (1/2 recipe)
     
* Exported from MasterCook *

                       Puerto Rican Chickpea Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chickpeas, canned -- rinsed and drained
  2               ribs  celery -- chopped
     1/2                red bell pepper -- chopped
     1/2                green bell pepper -- chopped
     1/4        medium  red onion -- chopped (1/4 to 1/2)
  1                     garlic cloves -- grated (1 to 2)
  3               tbsp  chopped fresh cilantro
  1               tbsp  red wine vinegar -- (1 to 2)
  1               tbsp  lime juice -- (1 to 2)
  2                tsp  olive oil
  1                tsp  ground cumin -- or more according to taste
                        salt -- pepper

n a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

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Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.3% calories from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 379mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0