Reviewed: Jul. 29, 2011

An easy to make, healthy, light summer salad. Great for a picnic. Added diced cucumber and red bell pepper and it came out prettier than the picture.

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Reviewer:

ingrid

Reviewed: Jul. 25, 2011

This is so fresh tasting and deliciuos! I used the dried chickpeas because I did not want mushy beans. I brought them to a boil and let them sit for an hour vs. soaking over night, rinsed them, and simmered them for two hours. I used a pint of grape tomatoes each cut in half and a half cup of kalamato olives cut into fourths. I plan to make this several times a year and will cook the beans ahead of time and freeze them to save time.

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 21, 2011

Added a touch of Balsamic Vinegar and served it topped with some fresh grated parmesan cheese. Excellent!

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Reviewer:

Anissa

Cooking Level: Expert

Home Town: Duryea, Pennsylvania, USA

Reviewed: Jul. 17, 2011

Fairly bland, but I like that it's very healthy and nutritious. I added a cucumber for some additional volume and flavor. I will also be adding some vinegar to give it a bit more flavor, but overall it was tastey. LOVE garbanzo beans.

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Reviewer:

Megan

Reviewed: Jul. 11, 2011

This recipe is a great base to add to, but by itself it seemed a bit lacking. I added some balsamic vinegar and pepper to taste and some chopped kalamari olives for a little more flavor as well as some cubed cucumber to fill it out a bit. Fresh and filling!

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Reviewer:

Katie

Reviewed: Jun. 14, 2011

Added more color to the salad by throwing in chopped celery and feta cheese, absolutely wonderful!

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Reviewer:

CSeisun

Reviewed: Jun. 10, 2011

This was pretty good, especially considering how quick it is to throw together, and I liked that it only made a small amount to try it. Chickpeas/garbanzo beans only come in 16oz cans, so I just used that and it was also low-sodium and worked fine. The only thing I left out was the pepper, because I don't care for it, and we ate it right after it was made. I tasted what was left the next day and I actually preferred it fresh anyhow. With all the garlic and parsley the smell and taste gets too strong, in my opinion, when it sits. So, it did work good for a salad in a pinch.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 5, 2011

I cut out the olive oil and put in some cayenne pepper...absolutely delicious, very filling meal and low in calories!

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Reviewer:

Suparna

Reviewed: Jun. 4, 2011

A very pretty salad, made it exactly as written and I loved the combination of flavors. Served in individual lettuce "boats". Thanks for the recipe :)

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 25, 2011

I made this super quick & easy recipe over & over again.Just love chickpeas!Instead of canned beans,I always boil the hard chickpeas till cooked as this taste a lot better and u can cook them in a big batch,and store in the fridge for future use.For this recipe,I used 2 cups of cooked beans and added extra lemon juice. I sometimes add a handful of fresh chopped mint and a 1/4 green bell peppers,diced just for variation.This salad is very filling and yes,it looks pretty & appetizing :)

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