Mediterranean Chickpea Salad II Recipe -
Mediterranean Chickpea Salad II Recipe
  • READY IN 15 mins

Mediterranean Chickpea Salad II

Recipe by  

"Quick, easy, refreshing and healthy! Most of the ingredients you already have in your home!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a bowl, toss together the garbanzo beans, roma tomato, green bell pepper, onion, garlic, parsley, olive oil, and lemon juice. Cover, and chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2008

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!

Most Helpful Critical Review
Jan 27, 2009

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.

Aug 31, 2006

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!

Jan 25, 2010

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!

Jan 03, 2007

I marinate all of the ingrediants in a balsamic vinegar and extra virgin olive oil overnight and serve with Hot crusty Italian bread.

Nov 24, 2010

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!

Oct 12, 2010

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."

Jul 06, 2006

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.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 213 mg
  • 9%

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

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