Reviewed: Jun. 6, 2008

A great little salad! We like chick peas so I knew we'd like this one. Next time I'll have to double it; this won't go far. Would like to add some corn, too, as other reviewers have made note of.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Apr. 18, 2008

This was a terrific salad. I added some kidney beans to the mix, was a nice contrast visually and texturally. I loved the taste of this salad. I did add some tuna to a small bowl of it, and had it for lunch. I can't wait to try it with some sweet corn kernels!! Thanks for the easy, delicious, and flexible recipe.

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Mom2Karoline

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

I also followed Diane and Linda's advice and added tuna to this salad and let me tell you, it was absolutely delicious! My husband is not a fan of chickpeas but even he enjoyed it. I also added kalamata olives and he threw some garlic pickles in his salad. This would be nice for an outdoor BBQ because it doesn't have a mayonnaise base. YUM!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 12, 2008

I'm a huge fan of the chickpea, but thought this salad lacked flavor.

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Melanie

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Reviewed: Apr. 5, 2008

Just delicious, with the perfect ratio of olive oil to lemon juice. And the lemon juice was refreshingly different from the vinegar traditionally used in dressings like this. No need to measure ingredients, just add to suit your tastes. This was a nice change from typical lettuce salads. And it was pretty too!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 18, 2008

A nice and quick recipe! I doubled the ingredients and used fresh cilantro instead of the parsley.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 12, 2008

We used plenty of fresh parsley and lemon juice in this recipe, and added a can of tuna and some sweet corn to this recipe. It was delicious!

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Rebecca M

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 3, 2008

This was really good, and healthy too! I added chopped spinach and cilantro instead of parsely. I cant wait to make it again this summer.

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: Feb. 18, 2008

I thought this was really delicious. Took my friend Diane's advice and added in some tuna. Wonderful and thank you Jen!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 11, 2008

I made this last night to have for lunch today and it was YUMMY! I'm on the first phase of South Beach and it fit right in. I increased the amount of the garlic and used sliced grape tomatoes as recommended by other reviewers. I added some quartered pitted kalamata olives that were hanging around, and did half parlsey, half cilantro. I served a portion for lunch with some lemon-pepper tuna mixed in, and squeezed some extra lemon on top. Perfect healthy lunch! Thanks for the post, Jen Jen!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 9, 2008

Had a can of chikpeas lying around...so I found this recipe and I thought it was delicious! I love red onion though and that part stood out to me. Will make it again!

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Jessie

Cooking Level: Beginning

Home Town: Manassas, Virginia, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 25, 2007

YUM YUM YUM! great to take to a pot luck and the leftovers were an awesome lunch over salad greens.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 20, 2007

This recipe yielded a delicious and light side salad. Would be a great salad to bring to a bbq. Yummy yummy! I would make it with just a little less parsley next time, I found that taste to be overwhelming at times.

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Amanda

Cooking Level: Beginning

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Reviewed: Oct. 8, 2007

I followed this as best i could. I used drained diced canned tomatoes because i was out of fresh. I also added a green pepper because i had one i needed to use up. This was FANTASTIC. Perfect to take places or just to keep in the fridge as a side dish or to top a salad with. I will make over and over.

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Tricia

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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Reviewed: Oct. 8, 2007

Everyone loved this! It was so easy to make and I had all the ingredients on hand. It was great even after chilling only 1/2 hour because I made it last minute. I added an extra clove of garlic (we like garlic). Thanks for the recipe!

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Patty Jo

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Reviewed: Aug. 16, 2007

This was great! I added some feta cheese just because I had it, and it added a nice touch. Thanks for sharing!

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KWPRITCHETT03

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Reviewed: Aug. 12, 2007

Oh my goodness, this receipe is fantastic!! I prefer lime instead of lemon - and I add a ton of crushed red pepper because I love everything spicy. This chickpea salad is out of this world. I could eat it everyday. Thanks so much for such a great recipe!!!

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Lisa G

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Jul. 11, 2007

I love this recipe! Refreshing and yummy. Use extra virgin olive oil instead for better flavor.

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jillbean

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Reviewed: Jun. 27, 2007

Was a hit at my house.

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Alexandra

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

This recipe is a real winner... I tripled it and served it at our son's graduation open house. It went quickly and people made a point of telling me how great it tasted. I used 3 suggestions from reviewers: 1) Added about 3T. balsamic vinegar in addition to the lemon juice 2) Added about 2 big handfuls of julienned baby spinach leaves along with the parsley (used Italian flat-leaf) 3) Added about 1 pt. of halved grape tomatoes in place of regular tomato ... also, don't skip the salt and freshly ground black pepper. Thanks so much for a great recipe I'll use often!

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