Reviewed: Jul. 12, 2008

Tasty, healthy recipe. I like it and have already made it a couple of times. I also used a lesser amount of the balsamic and red wine vinegar.

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kerikeene


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Reviewed: Jun. 23, 2008

I enjoyed this salad for lunch. I only used 1 tblsp each of vinegar and olive oil, salt, pepper and 1/4 tsp of seasoning.

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zarefah


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Reviewed: Jun. 18, 2008

So good, even my kids liked it, and they are super fussy eaters!! (After reading some of the reviews I reduced the vinegar by half.)

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Upon the recommendation of the other reviewers, I also used less vinegar. It turned out fabulous. I would highly recommend this salad as a quick dish. It has a really balanced flavor that I wasn't expecting from so few ingredients. Definitely a winner! Thanks!

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The McCamans


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Reviewed: Jan. 31, 2008

I liked the salad, but I made some of my own changes. First, no tomatoes, I added sweet red pepper instead. As for the vinegar, only about two tablespoons, and I didn't have any more balsamic left so I used Italian dressing. Tastes really good.

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Grapefruit Girl

	Cooking Level: Intermediate
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Reviewed: Jan. 16, 2008

great recipe! i added a little EVOO.

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Mike


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Reviewed: Jan. 13, 2008

This is a good salad and a good way to get some fiber! Everyone else is right - you don't need that much vinegar! I used 1/8 cup of each plus added a bit of olive oil. I also added 1 tsp each of dried parsley and sugar and added salt and pepper to taste. I put in a couple ribs of celery and a tomato too. If you let it sit in the fridge for a bit it soaks up the dressing and is really quite nice.

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PULLEYHEATHER

	Cooking Level: Intermediate Living In: Fort Collins, Colorado, USA
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Reviewed: Dec. 19, 2007

Very tasty and surprisingly filling. Definitely way too much vinegar- I cut down as recommended- still too much.

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Kathleen

	Cooking Level: Beginning Home Town: Cranford, New Jersey, USA Living In: Bloomfield, New Jersey, USA
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Reviewed: Jul. 7, 2007

I also added green pepper and some extra lemon juice. Very fresh, great for summer.

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JROBERTS1983

	Cooking Level: Intermediate Home Town: Wheeling, West Virginia, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: May 13, 2007

I made this salad for our Mother's Day lunch and it was great. I made a few adjustments: 2 cans of garbanzo beans, seeded & chopped 1 samll cucumber, seeded & chopped 1 tomatoe, added 1 Tbsp dried minced onion, 1 tsp minced garllic, 2 ribs celery diced, 1/2 red bell pepper chopped, 1 tsp dried parsley, some fresh ground black pepper and I used bottled low fat Balsamic Vinagrette salad dressing. It was a big hit and I will definitely make this again.

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Debby S.

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Feb. 5, 2007

I changed some of the ingredients around, what an awesome dish!

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LArreola


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Reviewed: Jan. 12, 2007

Great with a little olive oil, parm and double veggies!

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KRISSYCHATTERBOX


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Reviewed: Nov. 17, 2006

I really liked this salad, though I did make some changes. I used 1/2 of a green bell pepper in place of the cucumber, and I added garlic powder, salt, pepper, and coriander. I didn't have red wine vinegar so I used 1/2 cup balsamic vinegar, a splash of white vinegar, and some olive oil. I also added just a little granulated sugar. It was delicious!

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Kristen

	Cooking Level: Intermediate Living In: Ann Arbor, Michigan, USA
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Reviewed: Oct. 15, 2006

this is a great combo for a quick, tasty salad... my very successful variation- using red wine vinagrette and balsamic vinagrette- about 1/4 cup total- instead of tomatoes- shredded carrot... and adding cumin, garlic powder and dill... yum yum yum!

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martie


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Reviewed: Nov. 1, 2005

Needs something....pepper, salt.I don't know but lacked in flavor. Wasn't bad, but needs to be tweeked.

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LEE61

	Cooking Level: Expert Home Town: Leominster, Massachusetts, USA
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Reviewed: Aug. 19, 2005

This need livening up a bit while reducing the vinegar. I use my own vinaigrette dressing, coriander (cilantro), mint and flat leaf parsley. I also include a small deseeded red chilli, a red onion, and some peeled diced cucumber. It always disappears at barbecues and buffets.

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EARTHLING1


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Reviewed: Dec. 20, 2004

I use this just as a starting point. It's the right idea, though I change it to include just 1/4 cup-ish of balsamic, plus tomato, red onion, and fresh cilantro. Could add things like peppers, etc. Done like this, it even works as a salsa with nacho chips, which is how I served it at a Christmas party last night.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jun. 29, 2004

I loved it!! It was a big

Chickpea Salad

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