Chickpea Salad II Recipe - Allrecipes.com
Chickpea Salad II Recipe
  • READY IN ABOUT hrs

Chickpea Salad II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Sep 28, 2005

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 really likes this!

 
Most Helpful Critical Review
Jun 20, 2008

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 vinegar 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.

 
Aug 31, 2006

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 the 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.

 
Jul 01, 2008

This recipe is great if you switch the amounts of vinegar and oil- 3T oil and 1 T vinegar. Doing that makes for a great summer salad.

 
Mar 21, 2006

This was pretty good! I doubled the parmasan, garlic and salt and also added pepper. I also added cooked couscous like someone suggested, I think the recipe as is is too bland.

 
May 11, 2005

This is a delicious salad- very filling and tasty. I sauteed the onions and added red, yellow and green peppers to the dish. I also just used Italian seasoning in place of the parsley and basil.

 
Dec 07, 2010

This recipe is a great starting point. I didn't actually measure anything, I just threw everything in a bowl and mixed. I added a squeeze of lemon juice, a splash of wine vinegar, and a pinch of sugar. I only used one clove of garlic (and it was plenty!) Definitely leave the salad in the fridge for 45 mins- an hour to let the flavours come together. I was surprised when my husband loved it and said it was a keeper- I just used up whatever I had kicking around in the fridge! Love when that happens!

 
Jun 08, 2006

On finished presentation, this dish looks rather scary -- the basalmic vinegar colors much of the veggies a rust-brown, creating what amounts to a somewhat disturbing-looking bowl of chickpea gulash. As for taste, there's nothing to write home about, and nothing really comes through except for the basalmic. Sub-par; there are better chickpea salad recipes out there.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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