Reviewed: Nov. 3, 2009

Great little dish with a lot of punch even with our "dial-down" substitutions: much less onion and half the garlic. 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.

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Jan

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 5, 2009

I really liked this salad, and so did my co-workers with whom I shared it. Very good combination of flavors. I'm only giving it a 4 instead of 5 because I felt it was just too heavy on the feta - I had to scale it back to avoid having it be too salty.

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squeakyduck

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Reviewed: Sep. 25, 2009

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

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Jilly

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Reviewed: Aug. 23, 2009

Excellent. We added some chopped up dried cranberries to it the next day and it was even better.

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jae

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

This recipe was awesome. I used fresh lemon and skipped the cilantro. Very fresh tasting. My friend loved it and asked for seconds and the recipe.

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Diane

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 10, 2009

I also used fresh basil instead of cilantro. This was really good. Next time I think I might add some diced red pepper for crunch.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 23, 2009

Very nice - left out the feta and sundried tomatoes and used the chickpeas as a salad component, adding the dressing along with them.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 17, 2009

good recipe, i didnt use that much onion cos well i dont like onions that much

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shaista

Cooking Level: Beginning

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Reviewed: Jul. 26, 2008

This recipe is very easy to put together and gets rave reviews on a consistant basis. Due to diatary reasons I can not eat the feta cheese so I make it with out.

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NEPTUNEMOON

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Reviewed: 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!

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Andrea

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

Used regular tomatoes instead of sundried. This was great. Very tasty and low in fat.

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Gail

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Jan. 18, 2007

This was so-so to me. The flavor was tangy but not as tasty as I expected. I think I wanted heartier spices with chickpeas, but I don't know which ones.

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NEXTDRHOOD

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Reviewed: Aug. 7, 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.

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FSUGABRIELLE

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Reviewed: 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!

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