Mediterranean Chickpea Salad I

Mediterranean Chickpea Salad I

24 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    3 h 15 m
Recipe by  LUCIE H.

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (24)

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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 flavors went well together. I only marinated it for about 45 minutes, and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh, and it was very easy to prepare--bonus!



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 a boil as my daughter spent time in Spain and grew to like the softer beans served there. Boiling the beans makes removing the husk easier, if you're going for presentation, too. Have made several times. Ideas from other raters that worked well were adding olives, using roma tomatoes instead of sundried, and I always add more beans. (I usually boil two cans because I snack on them when I remove the husks, and some are smooshed or break in half.) Can't go wrong with a feta/onion/garlic/cilantro combo!



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!

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Amount Per Serving (4 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet



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