Mediterranean Chickpea Salad II Recipe

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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!

—KISMET37

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Most Helpful Critical Review

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.

—SenecaLake

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62 Ratings

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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!

—May5

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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!

—Fit&Healthy Mom

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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.

—LADYVOLFAN

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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!

—JDRogers06

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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.

—GINAH1

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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."

—naples34102

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Nutrition

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.

Nutritional Information

Mediterranean Chickpea Salad II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 163
Calories from Fat: 69

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 213mg 9 %
Potassium 256mg 7 %
Total Carbohydrates 22g 7 %
Dietary Fiber 5.1g 21 %
Protein 4.3g 9 %
** Sugars 1.5g
Vitamin A 6 %
Vitamin C 67 %
Calcium 6 %
Iron 14 %
Thiamin 6 %
Niacin 8 %
Vitamin B6 27 %
Magnesium 10 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.