Chickpea Salad

Submitted by Rita1652

"A great side dish! These ingredients are always on hand. If you want to stretch it add cooked pasta and more dressing and chill.The picture is with yellow bell peppers. I like the red peppers for a nicer contrast of colors."

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 16

ingredients

• 1 (20 ounce) can chickpeas, rinsed and drained
• 1 red onion, diced
• 1 stalk celery, diced
• 1 red pepper, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon mint, chopped (you can use one or all)
• 2 garlic cloves, minced
• 1⁄2 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper

directions

1. Mix first 4 ingredients in a bowl.
2. Add rest of ingredients chill 1 hour to overnight and serve.

Reviews

[Mimi Bobeck]

Fabulous! Absolutly delish! Not your typical chick pea recipe. This recipe mixes the very hearty chickpea with the very light and refreshing taste of mint and cilantro. Bringing together these 2 elements is a touch of balsamic vinegar to balance these wonderful flavors to perfection!

 

[Wish I Could Cook]

This salad is a winner! So easy to make and the flavor combo is great. Even better on day two!

 

[Kumquat the Cats fr]

This was particularly tasty the next day with some feta cheese! I love chick pea salads and can never get enough :) Had leftovers for breakfast, heh heh. Chopping took me more like 20 minutes though, and the local stores had no fresh mint, so I used dried. 1/2 cup EVOO seemed like way too much, so I reduced that to a small fraction and upped the balsamic vinegar to 2 tablespoons (personal preference). Thanks Rita!

 

[Lalaloula]

Jan 5, 2010: I really enjoyed this salad for a light dinner today. It has a lovely combination of flavours and especially the parsley is very yummy with all the veggies. I would have liked it to have more chickpeas in it, though and found that two cloves of garlic were a little overpowering. Maybe Ill roast them next time. Oh, and I reduced the oil considerably, which didnt harm the recipe in my opinion. All in all this is a nice salad, that I will definitely add to my salad routine. THANKS SO MUCH for sharing your lovely recipe with us, ~Rita~! Made and reviewed for Veggie Swap #18 January 10. Jan 7, 2010: Now I know why I didnt feel the salad had enough chickpeas. The amount listed when making the recipe said a 2 ounce can instead of 20. lol Ive changed my rating upwards now.

 

[bierykbjb]

I loved this dish. i didnt have cilantro, but the flavor was great anyway. I wish i would have had fresh roma tomatoes to add and little parmesean cheese. I will try that next! This is a keeper. thanks