Chickpea Salad II

Chickpea Salad II

85
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"A tasty and nutritious version of a classic Mediterranean salad."

Ingredients

1 h 5 m {{adjustedServings}} servings 149 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.
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Reviews

85
  1. 120 Ratings

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Too many changes to rate this any highter. Dried parsley and basil already a turn-off--I used fresh. Also, I should have known better on the measurements of other ingredients. Amounts of oil an...

I usually add about 1 1/2 cups cooked couscous to this to serve as a complete meal. We like to put this salad in whole-wheat pitas with lettuce, plain yogurt and a dash of hot sauce... My husban...

I thought this was a good summer bean salad, but I made some changes. I left out the sweet onion and added green onions, b/c I was worried the raw onion would be too overpowering. I also left ...