Reviewed: Jul. 31, 2008

This was a smashing success at a party I recently attended. So healthy and fresh tasting, and easily moldable!

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Emer

	Cooking Level: Intermediate Home Town: Watkins Glen, New York, USA Living In: Brewer, Maine, USA
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Reviewed: Jul. 22, 2008

quick, easy and DELICIOUS! it's like eating chips and salsa...but instead of chips there are beans! even my husband who hates peppers liked it! it was a wonderful dish and i will certainly make it again.

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funkyme53


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Reviewed: Jun. 19, 2008

i, like most people, changed it a little bit. i didn't have cilantro, so instead i added 1/4 tsp ground cumin and 1/8 tsp ground ginger, which added a nice twist. I served it with bulgur wheat. BULGUR WHEAT WAS A GREAT CHOICE. i think this recipe is a great starting point for everyone to add their own personal twist without fear of messing it up.

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david


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Reviewed: Jun. 9, 2008

I increased the lentils to 1 cup and I also used one can of garbanzo beans. We enjoyed eating this with the scoop-shaped Tostitos chips. The olive oil/ lime dressing and the fresh cilantro make this colorful dish special.

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always_hungry

	Cooking Level: Expert Home Town: North Charleston, South Carolina, USA
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Reviewed: May 27, 2008

This is my new obsession. I use black bluga lentils (pre cooked) but do everything else exactly the same. Add cooked chicken for a wonderful, filling, healthy lunch!

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SHAWNIEMARIE

	Home Town: West Hills, California, USA
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Reviewed: May 25, 2008

Flavorful, colorful and crunchy . . . and good for you! I cooked my own chick peas (garbanzo beans) starting with 1/2 cup dried. They were much more tasty than anything from a can and had no added salt or other preservatives. I also added some lime zest to the dressing and used halved grape tomatoes.

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JEANSOPHIE


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Reviewed: May 16, 2008

I think this recipe is good, yeah, but not as good as I expected based on the reviews. I found the lentils only took 10 mins to cook, and were mushy in the salad. Next time I will use half to a full can of lentils instead, as I find that they remain firm. I think additional items such as avocado would be nice, but that probably draws away from the ethnicity of it.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jan. 7, 2008

I used good bell peppers and lots of fresh-squeezed lime in this. The serrano pepper I'd bought got lost somewhere in the fridge, so I had to use canned jalepenos. This was still a wonderful dish that got better the longer it sat. (But it only sat for a day, in spite of the fact that I made a double recipe. It was very popular.) I recommend that you drain the chickpeas and lentils for awhile in a colander in the sink -- this prevented my salad from getting soggy.

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Beckiwithani

	Cooking Level: Intermediate Home Town: Yuma, Arizona, USA
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Reviewed: Nov. 20, 2007

This was a real hit with my vegetarian friends as part of a Moroccan supper and didn't last very long!

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Samantha2303

	Cooking Level: Expert Living In: Montreal, Quebec, Canada
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Reviewed: Oct. 23, 2007

Love it! It's easy and delicious and so good for you.

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KEWL_GRL

	Cooking Level: Expert
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Reviewed: Sep. 20, 2007

Very refreshing and yummy, left out the peppers, and it was a perfect side dish. Didn't keep very long----too wet----but a keeper recipe.

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JB


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Reviewed: Sep. 6, 2007

Pretty. Easy. Healthy. I only had one jalapeno pepper and that was SPICY enough for my mouth. Made a good lunch. Nothing spectacular but definitely tasty.

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Spiderwoman77


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Reviewed: Sep. 5, 2007

This was great but I did some modifications. I eliminated the olive oil to cut the calories and I added feta cheese in place of that. I also upped the lentils to 1 cup and eliminated the garbanzo beans. I added chooped fresh mint and some white balsamic vinegaar, garlic powder and cumin.

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eatlite


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Reviewed: Sep. 4, 2007

i thought it was good but desperately needed something, so i added feta cheese and it was delicious. feta isnt exactly moroccan but, oh well, it was yummy :)

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Danar

	Cooking Level: Intermediate Home Town: Dix Hills, New York, USA Living In: New Paltz, New York, USA
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Reviewed: Jul. 3, 2007

Great recipe! I didn't follow the exact measurements but used all the ingredients and it turned out great. We served it with Nacho style chips and my kids ate it up. Thanks so much!

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mjanks


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Reviewed: Jun. 12, 2007

This was good. I had to modify the amounts of ingredients slightly because I felt like the lentils were drowned out. I did add some lime pulp. It was good and I will definitely make this again.

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