Recipe by LUCIE H.
"Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese."
Watch video tips and tricks
1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
oil-packed sun-dried tomatoes, drained and cut into strips
crumbled feta cheese
red onion, chopped
chopped fresh cilantro
salt to taste
This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion, so I used red pepper instead, and the flavors went well together. I only marinated it for about 45 minutes, and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh, and it was very easy to prepare--bonus!
This needed too much doctoring to suit our taste. Added fresh tomatoes and fresh mint and extra cilantro and some greek seasoning and some cumin and some lemon zest. Too bland for our taste. Thanks for sharing.
Love this! It has a LOT of punch even with our dial-down substitutions: much less onion, half the garlic and feta, or double everything else. (It's that good!) We also bring the canned beans to a boil as my daughter spent time in Spain and grew to like the softer beans served there. Boiling the beans makes removing the husk easier, if you're going for presentation, too. Have made several times. Ideas from other raters that worked well were adding olives, using roma tomatoes instead of sundried, and I always add more beans. (I usually boil two cans because I snack on them when I remove the husks, and some are smooshed or break in half.) Can't go wrong with a feta/onion/garlic/cilantro combo!
Delish!! The only alteration I made was to use fresh basil instead of cilantro. I used reduced fat feta to make it even healthier. Will make again and again!
I make a wonderful version of this salad. To me, it's not Mediterranean without olives. So, I add a large handful of chopped and pitted calamata olives, celery for awesome crunch, roma tomatoes, like some of the other ladies suggested and I use a balsamic vinagrette along with a drizzle of olive oil for a fresh finish. I also add chopped fresh parsley. It keeps well for weeks and seems to get better as it marinates. I use organic, canned garbonzoes because I find the flavor and texture far and above surpasses the non-organic variety.
Great recipe! I followed the previous rater's suggestions of adding fresh tomatoes (roma) and olives. It added quite a bit of flavor. I also used gorgonzola cheese instead of feta and added a little fresh pesto sauce.
Fantastic, loved it, could eat the whole lot in one go!
We doubled this recipe and figured it needed something extra so we added about 1/3 C balsamic vinegar. We did however use one less onion and split the sun dried tomatoes with fresh grape tomatoes. DELICIOUS!
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Chickpea Salad I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 206
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a quinoa salad loaded with fresh Mediterranean flavors.
A chilled grain salad with sun-dried tomatoes in a balsamic dressing.
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.