A tasty and nutritious version of a classic Mediterranean salad.

Recipe Summary

prep:
20 mins
additional:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.

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Nutrition Facts

149 calories; protein 4.9g 10% DV; carbohydrates 22.9g 7% DV; fat 4.8g 7% DV; cholesterol 1.1mg; sodium 382.1mg 15% DV. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2005
I usually add about 1 1/2 cups cooked couscous to this to serve as a complete meal. We like to put this salad in whole-wheat pitas with lettuce plain yogurt and a dash of hot sauce... My husband really likes this! Read More
(35)

Most helpful critical review

Rating: 2 stars
06/20/2008
Too many changes to rate this any highter. Dried parsley and basil already a turn-off--I used fresh. Also I should have known better on the measurements of other ingredients. Amounts of oil and vinegar should be flip-flopped--three parts oil to one part vinegar. As written and especially if you use a well-aged balsamic as I did this was much too sweet. Finally the garlic--ohhhh the garlic--I'm reeking of it an hour after I've eaten it and I believe I'll still be tasting it and my pores oozing of it tomorrow. This was garlic overkill--and I LOVE garlic. This is a recipe that effectively takes a combination of perfect ingredients and totally ruins it. I should have used common sense. Read More
(45)
127 Ratings
  • 5 star values: 61
  • 4 star values: 43
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 1
Rating: 2 stars
06/20/2008
Too many changes to rate this any highter. Dried parsley and basil already a turn-off--I used fresh. Also I should have known better on the measurements of other ingredients. Amounts of oil and vinegar should be flip-flopped--three parts oil to one part vinegar. As written and especially if you use a well-aged balsamic as I did this was much too sweet. Finally the garlic--ohhhh the garlic--I'm reeking of it an hour after I've eaten it and I believe I'll still be tasting it and my pores oozing of it tomorrow. This was garlic overkill--and I LOVE garlic. This is a recipe that effectively takes a combination of perfect ingredients and totally ruins it. I should have used common sense. Read More
(45)
Rating: 5 stars
09/28/2005
I usually add about 1 1/2 cups cooked couscous to this to serve as a complete meal. We like to put this salad in whole-wheat pitas with lettuce plain yogurt and a dash of hot sauce... My husband really likes this! Read More
(35)
Rating: 4 stars
08/31/2006
I thought this was a good summer bean salad but I made some changes. I left out the sweet onion and added green onions b/c I was worried the raw onion would be too overpowering. I also left out the cucumber b/c I don't like them. I added choped zucchini diced red pepper and a hand full of chopped fresh cilantro. This recipe is really better if you let it sit overnight to marinate before serving. Read More
(17)
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Rating: 3 stars
07/01/2008
This recipe is great if you switch the amounts of vinegar and oil- 3T oil and 1 T vinegar. Doing that makes for a great summer salad. Read More
(10)
Rating: 5 stars
05/11/2005
This is a delicious salad- very filling and tasty. I sauteed the onions and added red yellow and green peppers to the dish. I also just used Italian seasoning in place of the parsley and basil. Read More
(9)
Rating: 4 stars
03/21/2006
This was pretty good! I doubled the parmasan garlic and salt and also added pepper. I also added cooked couscous like someone suggested I think the recipe as is is too bland. Read More
(9)
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Rating: 4 stars
12/07/2010
This recipe is a great starting point. I didn't actually measure anything I just threw everything in a bowl and mixed. I added a squeeze of lemon juice a splash of wine vinegar and a pinch of sugar. I only used one clove of garlic (and it was plenty!) Definitely leave the salad in the fridge for 45 mins- an hour to let the flavours come together. I was surprised when my husband loved it and said it was a keeper- I just used up whatever I had kicking around in the fridge! Love when that happens! Read More
(9)
Rating: 4 stars
05/08/2006
I was impressed with this recipe. Bearing in mind I am not much of a vegitarian eater but wanting to incorporate more of those kinds of dishes into my diet. For a first time chick pea eater this was a pleasant surprise. Thank you:) Read More
(7)
Rating: 2 stars
06/08/2006
On finished presentation this dish looks rather scary -- the basalmic vinegar colors much of the veggies a rust-brown creating what amounts to a somewhat disturbing-looking bowl of chickpea gulash. As for taste there's nothing to write home about and nothing really comes through except for the basalmic. Sub-par; there are better chickpea salad recipes out there. Read More
(7)