Garbanzo Bean Salad

This is one of the recipes that is keeping me alive. I owe it so much. Keeps really really well in the fridge and really well in a lunch box.

I cheat with the frozen cubes of cilantro and of garlic from Trader Joe's, etc.

This recipe can be prepared in 45 minutes or less.

2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
1/3 cup plus 2 tablespoons chopped fresh cilantro
1 4-ounce can chopped mild green chilies
1/4 cup plain yogurt
1/4 cup chopped onion
2 tablespoons olive oil
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
1/4 teaspoon turmeric
Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

Serves 6.

Bon Appétit

August 1998