Recipe by SUSU143
"Quick, easy, refreshing and healthy! Most of the ingredients you already have in your home!"
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1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
roma (plum) tomato, seeded and diced
green bell pepper, diced
onion, finely chopped
small clove garlic, minced
chopped fresh parsley
Four stars as written but five stars with my changes. I used a red onion and about 8 seeded Campari tomatoes. I also added a 4 oz package of crumbled basil & tomato feta cheese and a tablespoon of red wine vinegar. I served this in whole-wheat pita bread with romaine lettuce. Delicious!
I made significant changes to this to give it some pizazz - hence the 3 stars. I added a diced cumcumber, 1 tablespoon red wine vinegar, 1 tsp dried oregano, and doubled most everything else. It's definitely a good base to start with and then play with your own extras.
Sooooo good! I did change some things: I used purple onion and cilantro instead of parsley (just because I like the flavor better). I added a little salt and pepper to taste and an extra lemon. I could eat this everyday! Love it!
This is a very good basic recipe, with a few addition it's a great salad. It really needs feta cheese, I also added a cucumber and a little of red vinegar. Very light but satisfying salad!
I marinate all of the ingrediants in a balsamic vinegar and extra virgin olive oil overnight and serve with Hot crusty Italian bread.
Great salad to toss together, though I recommend doing it at least 8 hours before so all the flavors can blend. I used a whole slicing tomato and whole bell pepper, and cilantro instead of the parsley. I also added a tablespoon red wine vineager, added oregeno and cumin for flavor, as well as a salt, pepper, and garlic salt to taste. Next time I think I'll use a red onion, but it was good with a regular Vidalia!
Not bad at all for a last minute salad in a pinch with all ingredients almost always at hand. Not a big fan of the chopped onion, I'd rather see it very thinly sliced. I welcomed this recipe for its lighter dressing rather than one drowning in vinegar, and the chopped fresh parsley livens this up. The recipe assumes, of course that you'll "salt and pepper to taste."
Great dish and so healthy. I would recommend using a red onion for additional flavor and letting the salad marinate overnight. It was great as a side dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Chickpea Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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