Mediterranean Chickpea Salad I

Mediterranean Chickpea Salad I

24
LUCIE H. 0

"Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese."

Ingredients

3 h 15 m {{adjustedServings}} servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion, so I used red pepper instead, and the fla...

Love this! It has a LOT of punch even with our dial-down substitutions: much less onion, half the garlic and feta, or double everything else. (It's that good!) We also bring the canned beans to ...

Delish!! The only alteration I made was to use fresh basil instead of cilantro. I used reduced fat feta to make it even healthier. Will make again and again!