Mediterranean Chickpea Salad I

Rating: 4.46 stars
37 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese.

By LUCIE H.
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

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Nutrition Facts

Per Serving:
353.9 calories; 13.6 g protein; 25.4 g carbohydrates; 56.1 mg cholesterol; 951 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Kym Cox Surridge
Rating: 5 stars
05/18/2006
This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion so I used red pepper instead and the flavors went well together. I only marinated it for about 45 minutes and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh and it was very easy to prepare--bonus! Read More
Helpful
(22)

Most helpful critical review

mauigirl
Rating: 3 stars
06/19/2012
This needed too much doctoring to suit our taste. Added fresh tomatoes and fresh mint and extra cilantro and some greek seasoning and some cumin and some lemon zest. Too bland for our taste. Thanks for sharing. Read More
Helpful
(4)
37 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kym Cox Surridge
Rating: 5 stars
05/18/2006
This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion so I used red pepper instead and the flavors went well together. I only marinated it for about 45 minutes and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh and it was very easy to prepare--bonus! Read More
Helpful
(22)
Kym Cox Surridge
Rating: 5 stars
05/18/2006
This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion so I used red pepper instead and the flavors went well together. I only marinated it for about 45 minutes and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh and it was very easy to prepare--bonus! Read More
Helpful
(22)
Jan
Rating: 5 stars
05/27/2012
Love this! It has a LOT of punch even with our dial-down substitutions: much less onion half the garlic and feta or double everything else. (It's that good!) We also bring the canned beans to a boil as my daughter spent time in Spain and grew to like the softer beans served there. Boiling the beans makes removing the husk easier if you're going for presentation too. Have made several times. Ideas from other raters that worked well were adding olives using roma tomatoes instead of sundried and I always add more beans. (I usually boil two cans because I snack on them when I remove the husks and some are smooshed or break in half.) Can't go wrong with a feta/onion/garlic/cilantro combo! Read More
Helpful
(18)
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Anonymous
Rating: 5 stars
06/14/2008
Delish!! The only alteration I made was to use fresh basil instead of cilantro. I used reduced fat feta to make it even healthier. Will make again and again! Read More
Helpful
(8)
Rockawaybaby
Rating: 5 stars
03/08/2010
I make a wonderful version of this salad. To me it's not Mediterranean without olives. So I add a large handful of chopped and pitted calamata olives celery for awesome crunch roma tomatoes like some of the other ladies suggested and I use a balsamic vinagrette along with a drizzle of olive oil for a fresh finish. I also add chopped fresh parsley. It keeps well for weeks and seems to get better as it marinates. I use organic canned garbonzoes because I find the flavor and texture far and above surpasses the non-organic variety. Read More
Helpful
(7)
FSUGABRIELLE
Rating: 4 stars
08/07/2006
Great recipe! I followed the previous rater's suggestions of adding fresh tomatoes (roma) and olives. It added quite a bit of flavor. I also used gorgonzola cheese instead of feta and added a little fresh pesto sauce. Read More
Helpful
(6)
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Jilly
Rating: 5 stars
09/28/2009
Fantastic loved it could eat the whole lot in one go! Read More
Helpful
(5)
jae
Rating: 5 stars
08/24/2009
Excellent. We added some chopped up dried cranberries to it the next day and it was even better. Read More
Helpful
(4)
SheriShep
Rating: 5 stars
07/26/2008
This recipe is very easy to put together and gets rave reviews on a consistant basis. Due to diatary reasons I can not eat the feta cheese so I make it with out. Read More
Helpful
(4)
Fred
Rating: 4 stars
02/19/2012
We doubled this recipe and figured it needed something extra so we added about 1/3 C balsamic vinegar. We did however use one less onion and split the sun dried tomatoes with fresh grape tomatoes. DELICIOUS! Read More
Helpful
(4)
mauigirl
Rating: 3 stars
06/19/2012
This needed too much doctoring to suit our taste. Added fresh tomatoes and fresh mint and extra cilantro and some greek seasoning and some cumin and some lemon zest. Too bland for our taste. Thanks for sharing. Read More
Helpful
(4)
More Reviews
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