Mediterranean Chickpea Salad I Recipe Reviews - Allrecipes.com (Pg. 3)
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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Photo by Andrea Howery Bonner

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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Photo by 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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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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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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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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