Reviewed: Sep. 3, 2009

this was great! the first time i made it, and i added some pico de guillo (i know the spelling is wrong). the second time i made it i added tuna, i substituted the pasta for orzo, added halved grape tomatos, diced yellow bell peppers, red bell, red onions, fresh basil and some crumbled feta... YUM! I am posting that rendition on here as tuna orzo salad, look for it.

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berrygirl

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Reviewed: Jul. 14, 2009

I make a version of this with the additions of red kidney beans, one can, and grated or finely chopped zucchini & carrot. The vegetables keep it moist. Dressing is pretty much the same, I add a pinch of dry mustard, rosemary, basil to the oil & vinegar base.

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goldengirl0311

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Reviewed: May 24, 2009

This salad rocks!!! I added a rib of celery, diced, and a small jar of pimientos for added color and crunch. It was absolutely delicious! I added the parmesan just before serving and had no problem with dryness. Loved it and will definitely make again!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Great recipe! I added a can of italian style stewed tomatoes and it was very good....mmm... :o)

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dbilloch

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Reviewed: Dec. 16, 2008

A simple, delicious salad--not just starch, but protein from the chickpeas. I used a bit of garlic salt, but otherwise made it exactly as noted. Brought it to a potluck luncheon where there were vegetarian guests. It was a hit.

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Judy Lynn

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Reviewed: May 26, 2008

I had planned to add cherry tomatoes to this salad but forgot to pick some up when grocery shopping. The tomatoes would have improved the appearance and may have helped moisten this up some. I kept adding olive oil, and finally some more red wine vinegar, but still this salad was very dry. Tastewise it was good, and I always like recipes where I'm able to use herbs from my garden.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 31, 2008

I added garlic and fresh tomatoes to this recipe, it was delicious ! Thanks so much !

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A. Apolskis

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2008

This is delicious for kids and adults. I was actually searching for a pasta and pea salad recipe when I found this and subsituted the olives for frozen peas. The kids loved it!

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kimbaleelou

Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2005

This was good, I added tomatoes, some hominy, garlic, and some mozzerella cheese at the end.

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SHOP GIRL

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2005

This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!

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KRISTIN

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Reviewed: Jul. 13, 2004

I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.

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MOLSON7

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Reviewed: Jul. 11, 2004

I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.

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00160125

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Reviewed: Oct. 25, 2003

The flavor in this salad was too strong for me. It didn't go over well at the party that I took it to.

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NINLOW

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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Reviewed: Apr. 27, 2003

Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!

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