Reviewed: Apr. 15, 2012

Very good, I would mix the vinegar separate from the rest so you can add what you think is enough. I just did 1/4 cup of each, and didn't even put the whole amount on there...it was plenty. I also added some celery. It is a nice refreshing salad.

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Reviewer:

bdahl09

Reviewed: Oct. 20, 2011

way way way too much vinegar. I would cut down vinegar to a few tablespoons and add olive oil if I make this again.

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Reviewer:

CRYOHAZARD

Cooking Level: Intermediate

Living In: Milford, Michigan, USA

Reviewed: Jul. 11, 2011

This is really good--even my 2 yr old was begging for my bites! I agree that as written there would be WAY too much vinegar. I took the advice of another to use equal parts red wine vinegar and balsamic totaling 1/4 c which was still more than sufficient. Next time I'll try adding some feta.

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Reviewer:

red1190

Cooking Level: Intermediate

Reviewed: Nov. 14, 2010

Great recipe with these changes: 15 oz chickpeas, 1/2 red onion, chopped small, 1/2 cucumber, chopped small, 1 tomato, chopped small, 2 Tbs red wine vinegar, 2 Tbs balsamic vinegar pinch of sugar & garlic powder, salt and pepper. Serve with slotted spoon!!!

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Reviewer:

canuckgirl

Reviewed: Nov. 8, 2010

Hubby and I both loved this! I made some changes: 1/2 chopped green pepper instead of the cucumber, no onion (I don't like raw onion), small tomato's worth of sliced grape tomatoes, only a 1/4 c. of red wine vinegar and 1 t. sugar (1 T red wine vinegar + 1/2 t. sugar substitutes for balsamic vinegar, which hubby is allergic to - so for those who are not allergic to balsamic, this is equivalent to 2 T. red wine vinegar and 2 T. balsamic vinegar). I added in a dash of coriander, garlic powder, salt, and pepper per another reviewer's suggestion. Very good!

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Reviewer:

tnbelle

Reviewed: Jun. 3, 2010

Ugh, too much vinegar!

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Reviewer:

cmaisano

Reviewed: Jan. 20, 2010

great and super easy! i didn't have an onion on hand and i used a whole cucumber. i also only added 1/4c of liquid (half white wine vinegar and half balsamic vinegar). maybe it was my substitutions, but it could have used some more salt. i will make this again!

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Reviewer:

Tara

Reviewed: Dec. 31, 2009

this is a great salad

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Reviewer:

roseofsharon

Reviewed: Oct. 31, 2009

Very easy, elegant for a side dish to take to parties. But for those not big into vinegar, add a pinch of sugar ( I use brown sugar ) to "soften" the vinegar taste.

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Reviewer:

gastroholic

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Reviewed: Oct. 27, 2009

Nice and healthy salad. The recipe is WAY off with measurements of vinegar so I am giving it 3 stars. I only had a 7.75 oz can of chickpeas so I scaled down the tomato, cucumber and onions. I only used 1/2 TEAspoon of both the vinegars and it still was kind of strong! Very good! Made for a great lunch.

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