Recipe by KARKLES
"A tasty and nutritious version of a classic Mediterranean salad."
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1 (15 ounce) can
chickpeas (garbanzo beans), drained and rinsed
cucumber, peeled and finely chopped
grape tomatoes, halved
finely chopped sweet onion
dried parsley flakes
grated Parmesan cheese
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!
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.
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 43
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