Reviewed: Nov. 1, 2009

This recipe was not to my liking.

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rosesgrenadine

Home Town: New Albany, Indiana, USA

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Reviewed: Sep. 17, 2009

Really delicious and so healthy! I reduced the amount of garlic, added a couple of tbps of feta cheese besides the parmesan and I think fresh basil here is a must. Thank you so much Karles!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

we like to use white balsamic vinegar for a 'prettier' look - it's delicious as is!!

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"katey baker"

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Reviewed: Jun. 3, 2009

This is a great summer salad! The longer it sits the better it gets so I will make it a day before I need it from now on. We ate it all before I realized I forgot the Parmesan cheese but it was still delicious!

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casey

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Reviewed: May 11, 2009

Really tasty! The only thing I would complain about would be that the vinegar was a little bit overpowering, so I doubled the cheese and it seemed to "dilute" it a little. Great recipe overall though! Will make again!

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sunkissed3894

Cooking Level: Beginning

Home Town: Sandstone, Minnesota, USA

Living In: Ormond Beach, Florida, USA

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Reviewed: Mar. 18, 2009

YUM! I cut the garlic down to 1 tsp, left out the onion, and swapped the oil and vinegar amounts. With these changes, I loved it.

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Amanda

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Reviewed: Oct. 9, 2008

The ingredients are a good start, but I didn't use the exact measurements given. I definitely used more parmesan cheese than it called for. Also, I added sundried tomatoes in oil, which people loved, and chopped black olives. It was a hit.

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ErikaGayle

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Reviewed: Sep. 9, 2008

This was a pretty good recipe. I think it's better the next day.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 27, 2008

I am not much of a chickpea salad lover although I do like hummus. However, I found this recipe delightful. The flavors blended nicely and our company enjoyed it as well.

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Mercedes

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Reviewed: Jul. 18, 2008

Was going to give this a 4, but then let is set longer and wow, then I just loved it! Especially with the parmesan, that just topped it off to have that grated on top. I love balsamic though. I thought everything came out well after sitting fort awhile and then dustin with fresh grated parm just tops it off, wonderful!

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ELLENEJ22

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Reviewed: Jul. 1, 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.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Jun. 30, 2008

I didn't follow it exactly so only 3 stars. Added a cup (dry) of whole wheat couscous and left out the Parmesan to make it vegan (I add Feta at the end for those who aren't) I also add in any veggies that I get that week at the farmer's market-the latest was asparagus! I also nix the dried herbs and opt with fresh dill instead. But use sparingly as a little goes a long way. It usually doesn't need that much Balsamic.

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Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 19, 2008

I really liked this without any changes. I actually found it very addictive!

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vegmom

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I used red wine vinegar instead of balsamic, and used fresh parsley instead of dried. I also added a little lemon juice. Delicious!

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

I doubled the garlic, substituted feta for parmesan cheese but something was still missing. I let the salad marinate overnight but a distinct flavor was not there...perhaps it needs some kalamata olives? It was good but not great nor memorable.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 14, 2008

Troy and I liked this--boys just ate the chickpeas

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Rachel

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Reviewed: Feb. 22, 2008

This exactly what I was looking for. I added pasta to make it a really good meal. This was great for lunch because it could be eaten cold as we dont have a working mircowave. I also like to serve this over a bed of mixed greens. The dressing from the chickpea salad drips down on the mixed greens, and its like I get a bonus salad! Yum!

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lavalady

Cooking Level: Beginning

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Reviewed: Feb. 18, 2008

I loved this! I made couscous for my husband but I ate it without and we both loved it. This will be added to my faves! So good, super easy and quick.

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Mrs.Smith

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 13, 2008

This is a great salad ! I ,too ,added fresh basil and extra garlic letting it marinate over night. I have a balsamic glze that I used rather than plain Balsamic. I will be making this often !

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