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AWESOME!!! These flavors are perfect. Instead of the salt, pepper, basil and oregano I just added a few dashes of Greek Seasoning (since this meal felt Mediterranean to me) and it was amazing. I did add some diced cucumber, again glad I did. Lastly, added some light sour cream to the dressing to thicken it up a bit; the dressing was outstanding (and I have some leftover that I am gonna use on a tomato salad). Served this in a mini pita (and ate it out of the bowl of course. . .it is seriously VERY good). Will definitely make this again. THANKS Katzen, our Veg*n VIP for July 2009. UPDATE: I made this again today and didn't have feta, so I replaced it with fat free yogurt in the dressing and then used a chopped string cheese in the salad itself. . .very yummy! Served it with some fresh spinach in a wrap for lunch today.

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JanuaryBride April 26, 2010

Hi, I haven't tried this yet but as I have been recently diagnosed as gluten intolerant this recipe sound perfect. I shall add goats milk instead of milk or buttermilk. Will let you know how it goes. Thanks and keep the recipes coming.

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mary.rushe October 14, 2009

Fantastic recipe! Thank you. We loved it and will definitely make again. Added a few more artichokes but otherwise no changes. Had a bit of dressing left over, we'll try it on a green salad. Yum! 2nd attempt: each time have added baby (egg) pasta and made it a bit heartier. Such a good salad!

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Chef Pollo January 08, 2008
Chickpea Salad