Mediterranean Chickpea Salad I Recipe -
Mediterranean Chickpea Salad I Recipe
  • READY IN 3+ hrs

Mediterranean Chickpea Salad I

Recipe by  

"Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    3 hrs 15 mins


  1. In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2006

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!

Most Helpful Critical Review
Jun 19, 2012

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.


33 Ratings

May 27, 2012

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!

Jun 14, 2008

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!

Mar 08, 2010

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.

Aug 07, 2006

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.

Sep 28, 2009

Fantastic, loved it, could eat the whole lot in one go!

Feb 19, 2012

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!


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 951 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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