Chickpea Salad II78 Reviews
- Prep: 20 min
- Ready In: 1 hr 5 min
“A tasty and nutritious version of a classic Mediterranean salad.” - by KARKLES
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 149 cal
- 4.8 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (78)Rate This Recipe
"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 and vine..." See moregar should be flip-flopped--three parts oil to one part vinegar. As written, and especially if you use a well-aged balsamic as I did, this was much too sweet. Finally the garlic--ohhhh, the garlic--I'm reeking of it an hour after I've eaten it, and I believe I'll still be tasting it, and my pores oozing of it, tomorrow. This was garlic overkill--and I LOVE garlic. This is a recipe that effectively takes a combination of perfect ingredients and totally ruins it. I should have used common sense. "
"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 husband real..." See morely likes this!"
"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 out th..." See moree cucumber, b/c I don't like them. I added choped zucchini, diced red pepper, and a hand full of chopped fresh cilantro. This recipe is really better if you let it sit overnight to marinate before serving."
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