Reviewed: Oct. 3, 2009

Need I say more!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

yummy...and really good if you add cucumber too! also a touch of cumin adds a good flavor to it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Felicia Manocchio

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

Very easy and satisfying. I added some diced red pepper and celery for crunch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cupny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

Easy, delicious, and pretty to look at too. I added more lemon, because I love it. Would be great to pack for lunches and picnics. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

Yum! Made with Thai chicken and couscous, very good meal. I was disappointed that I couldn't find fresh parsley, but I did use fresh lemon juice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

seeshells

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Lincoln, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2009

Excellent salad. Easy, light, refreshing and very healthy. I added red bell pepper for some sweetness and reduced the oil to 1 tablespoon because I don't like my salads with too much oil. Served with grilled marinated shrimp (recipe on this site) and gazpacho. Very very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

Yummy! Healthy side-dish with lots of fiber. Added a splash of balsamic vinegar for added zest.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JANELLEMP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

Great, easy recipe. Very good the next day too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

I loved this recipe and will make it again. Use fresh parsley and lemon juice, it makes a big difference. I also added a splash of balsamic vinegar, as I thought the olive oil was a little heavy. But I will make this again. Thanks for a great and healthy recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JessieGirl

Cooking Level: Intermediate

Home Town: Schnecksville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

I loved this recipe! Used cilantro instead of the parsley and used grape tomatoes cut in half. I'm surprised there was any left because I was picking it out of the bowl as I was making it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

This was good the same day I made this, but much better the next day. Yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PATTY33

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2009

My family isn't a huge fan of chickpeas, but I had a can left over from God knows when and wanted to get rid of it. The colors are pretty for summer, but it's really bland. I make a tomato salad pretty much the same exact way, just minus the chickpeas. We prefer it without. Decent recipe though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

This recipe is great. It's easy, it's fast and tastes good. My boyfriend loved it. Don't change anything.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MELANDER

Cooking Level: Beginning

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

Soooo good! I made some alterations that really made this an addictive salad. I used cilantro instead of parsley, added 2 tbsp of balsamic, used white onion instead of red, organic red plum tomatoes, and to go with it I made a very easy Salsa! The salsa is just a can of fire roasted diced tomatoes, throw that in the blender with some cilantro and half an onion, some salt, sugar, and a tbsp of balsamic and you got yourself an amazing topping for this salad! --Goes great in a burrito too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charlotte

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

Delicious! I cut the oil to 1 tbsp and, like other reviewers, added 1 tbsp balsamic vinegar. The result was excellent! The fresh parsley really makes this dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NIKMIK2T

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2009

Pretty good, although I hate to say there is just a little too much garlic, which I never say. I had no parsley but added some dried basil. I will see how I feel tomorrow after it chills longer. Edited to add, that I ate one more time and haven't touched it since. What a waste of good ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

Chirs likes it, normaly if its not hummus Chris will not eat a chickpea. Yummy good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shavounaB

Cooking Level: Intermediate

Home Town: Ninnekah, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

SO YUMMY! Love salads like this, quick and healthy. Did not add the onions as we don't care as much for raw onion, did add some orange pepper and used whole grape tomatoes. I added equal parts of fresh lemon juice and olive oil, as I typically change my dressing ratios in terms of the oil/vinegar components. Really fresh tasting, looking forward to leftovers tomorrow for lunch!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

With some additions. >2 tbsp balsamic vinegar >1/2 c crumbled feta >1/4 c diced black olives >only 1/4 c of parsley >sprinkle of salt-free lemon pepper >remove the salt This may make it a completely different recipe but since I used this as a base I thought I would share my alterations. Cheers, Chris

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChrisUp

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

This was quite good. Added some fresh cilantro since I had some on hand. Served this as a first course with mulligatawny soup. Put it in a lightly toasted pita pocket with a little sour cream. Just edited this to bump it up to 5 stars. After a few days in the fridge it just keeps getting better.

Was this review helpful? [ YES ]
0 users found this review helpful