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 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 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 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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