Chickpea salad

2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked
             are definitely superior, IMO]
 6 scallions, trimmed and finely sliced halfway up their green sections
 2 Tbsp lemon juice [I used the juice of one lemon]
 3/4 to 1 tsp salt
 1/4 tsp finely ground black pepper
 2 Tbsp minced Chinese (or other) parsley [I used cilantro]
 1 fresh hot green chili (or green pepper), minced [I used 2 jalapenos]
 1/4 tsp cayenne pepper
 
 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].
 
 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.
 
 Source:World of the East Vegetarian Cooking by Madhur Jaffrey.