Chickpea Salad II

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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!

—sarahfull

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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.

—naples34102

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107 Ratings

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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.

—carrieannro

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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.

—Season Moore

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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.

—KARAE

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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.

—Holly

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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!

—Pam

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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.

—taverner

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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.

Nutritional Information

Chickpea Salad II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 149
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
** Saturated Fat 0.8g 4 %
Cholesterol 1mg < 1 %
Sodium 382mg 15 %
Potassium 315mg 9 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 4g 16 %
Protein 4.9g 10 %
** Sugars 3g
Vitamin A 6 %
Vitamin C 21 %
Calcium 7 %
Iron 15 %
** Thiamin 4 %
** Niacin 9 %
** Vitamin B6 26 %
** Magnesium 12 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.