Prep 7 mins
Cook 0 mins
A great,different salad for a change. Or, make it a meal by adding a can of salmon. Make sure you chill for at least 2 hrs.
- Put all ingredients EXCEPT vinegar and oil in a large bowl.
- Mix vinegar and oil well.
- Toss with chickpea mixture.
Very nice, but we think we'd have preferred it without the salmon as per the original recipe, or with just a small can. I used a 400 gram can of chickpeas, 415 gram can of salmon, 2 vine-ripened tomatoes, 1 small red onion, 1/2 large rib of celery, 1 clove of garlic, 2 TBS fresh parsley, 3/4 tsp of dried dill tips, 4 tsp of red wine vinegar, 1/4 cup of olive oil and salt & pepper. After trying it I added a little more vinegar. I'll make it again without the salmon and will post a rating.
This is delicious! I've made it twice in 3 days, once with white wine vinegar and tuna, and next with red wine vinegar and salmon. I think I may prefer the red wine vinegar and tuna but any combination is good. I also added about twice as many tomatoes as they are at their best now, and with the tuna, added thin slices of daikon (a kind of radish), and cucumber with the salmon. Thank you so much for this recipe. I only regret I waited so long to try it.
Very good bean salad. I also whisked in a scant teaspoon of dijon mustard into the vinaigrette and added a tin of tuna at serving time so we could make a 'meal' of it.