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!
This salad is a winner! So easy to make and the flavor combo is great. Even better on day two!
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!
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.
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
I made this for a buffet lunch I was catering and it was a big hit. I doubled the amount of chickpeas, and there was still plenty of dressing, I didn't need to increase it at all. For the herbs, I only used cilantro since that's what I had, and it was fine.
A very simple, tasty recipe - and colourful too! However, I found the 1/2 cup olive oil to be quite overwhelming. I think that 3-4 tablespoons would be more than enough.
Excellent, simple and tasty. Loved the blend of flavours and the vinaigrette. I made this as a salad yesterday, but enjoyed the remainder today, drained of the vinaigrette, in a toasted pita 'wrap' with a bit of yoghurt.
This is such a simple and tastey recipe! The flavors are perfect! Followed the recipe except for the mint (no fresh mint) Thank you!