recipe reviews for:

Garbanzo Bean and Pepper Salad

“I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold.”

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Reviewed: Jan. 4, 2013

This is a great salad. I had a salad like this in a great restaurant around my area, but didn't know what all the ingredients were. Now I make this all the time (I think my kids are getting tired of it) Although it doesn't need anything else, I changed to cilantro instead of parsley. I also knew I was going to prepare this for dinner after church service , so I chopped the peppers, onions and added pinch of salt, olive oil and red wine vinegar and set it aside for later. Let me tell you what I got....A pickled delicious mess!!!!!!

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Reviewer:

kirs184

Cooking Level: Expert

Reviewed: Sep. 24, 2012

I first had this on a plane, of all places! It was made with cilantro instead of parsley. I like both. YUMMY! My husband likes it because it tastes like hummus before it hits the food processor.

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Reviewer:

amyrd

Reviewed: Jun. 24, 2012

We loved the red pepper and garbanzo beans and added celery and some blanched green and wax beans for added umph! A very nice salad to toss together on a warm summer day.

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2 users found this review helpful

Reviewer:

Cookin Up A Storm

Cooking Level: Intermediate

Living In: Fergus Falls, Minnesota, USA

Reviewed: Feb. 28, 2012

Winged it on this - I just added and tossed to my liking, until it looked right to me. Left out the jalapeno because I didn't have any and added artichokes because I did. I did use the mix of lime and lemon but I would have preferred just the lemon. Light, fresh, Mediterranean flavors. Ripe black olives would be a terrific addition. (In fact, I think I might still do that)

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5 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 18, 2007

We just tried this recipe and everyone loved it. I added cilantro instead of the parsley and added chopped kalamata olives. The possibilities are endless. I found that I would use 2 cans of the garbanzos if using 2 of each peppers.

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12 users found this review helpful

Reviewer:

Toni & Don

Reviewed: Jul. 19, 2006

With only one red pepper, onion and jalapeno mixed in with a 15oz can of garbanzo beans, I knew I'd need another can of beans. I don't know how anyone could use 4 bell peppers and still expect to find a chickpea on their fork!!! This was fresh and easy to make, but I changed the recipe a lot (leaving out 3 peppers, adding another can of beans). Maybe I shouldn't even have reviewed it??

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22 users found this review helpful