The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Photo by SarahS
Reviewed: May 9, 2007
this is a great accompaniment to a light summer meal and a great dish to make ahead of time, like others said - the longer it sits the more flavorful it gets. its very visually appealing too, its so colorful. I think there might have been a little too much parsley, but other than that, I have no complaints. I added in a bit of oregano as well. I served this with paninis.. I'm sure I'll be making this again this summer.
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Photo by SarahS
Living In: Ringwood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 1, 2007
This is exactly what I was looking for! It was wonderful and filling. I also added a splash of bal vinegar and I served it over a bed of baby spinach. Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 30, 2007
Love chickpeas and love the recipe, although I will reduce parsley a bit next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 25, 2007
Awesome! I used a little extra lemon (fresh squeezed). I will definitely make this again. It is great for a warm day :)
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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 25, 2007
This was excellent. Fresh and full of flavors. I didn't have red onion on hand so I used green onions and it was great. I served it with stuffed grape leaves.
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Cooking Level: Intermediate

Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2007
This was SO good. I substited fresh cilantro instead of parsley, and also used about a 1/2 tablespoon of ground cumin. Got rave reviews at a party. Thanks for posting!
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 9, 2007
Very tastey
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Cooking Level: Expert

Home Town: Olean, New York, USA
Living In: Pueblo West, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 21, 2006
I am certainly not a cook, but I made this and it turned out WONDERFUL! I did a few things different right from the start... I used Cilantro instead of parsley, and I added a little bit of Red Wine Vinegar. I didn't have any lemon juice, but it still turned out great! Be sure to let it sit for a good long time-- it was ten times better the next morning!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by Caroline C
Reviewed: Aug. 2, 2006
I can't get enough of this stuff at the moment. The only thing I do differently is to add way more red onion than called for, and I also use dried parsley because I am not a fan of fresh. I agree that this definitely gets better sitting in the fridge overnight. Thanks so much, Jen Jen!
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Photo by Caroline C

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 28, 2006
So good! Excellent flavors. Goes well with a chicken entree.
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Cooking Level: Beginning

Home Town: Port Republic, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 17, 2006
Terrific! I also doubled the dressing ingredients and used two whole 15 oz. cans. I added a grape tomatoes halved and some crumbled feta and spinach the second time I made it. Great for lunch or as a side.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 17, 2006
Great side dish with summer meals-nice and light. I thought it tasted better the second day!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 17, 2006
awseome very good, did not put parsley in it, and it was still great. thanks for the recipe.
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 11, 2006
Myself and my kids absolutely loved this salad, I will make sure I make it at least once a week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 15, 2006
I added some bell pepper but otherwise followed the recipe as is. I Loved it and it got rave reviews from my friends. I'm planning on keeping a batch in the fridge all the time.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 12, 2006
Wonderful color ! I made sure there were plenty of tomatoes. Next time I will try the feta cheese and a little balsamic vinegar for a little more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 1, 2006
Delicious!! I doubled the recipe (used 2 16 oz cans of chickpeas) and added some tomato basil feta cheese. My b/f who doesn't care for chickpeas liked it enough that he took some for his lunch. Fresh parsley is key as is chilling before serving. Will definitely make again.
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Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2006
My fiance who normally doesn't like chickpeas, loved this salad. I put in extra tomatoes and lots of lemon juice. So easy to make and a great summer side dish!
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 13, 2006
This was WONDERFUL!! So easy and fast. I used extra grape tomatoes, added more onion. My husband loved it, too!! Thanks for sharing it!
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Canton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 16, 2004
I love garbanzo beans and they were a real treat to have in a salad. The flavors blend nicely. I like to put the entire salad mixture on a bed of greens for a little more substanace and color. I made this for my vegetarian boyfriend on our first date years ago and he still remembers how yummy it is.
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