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This was a tasty recipe that was great as a packable lunch. I made this exactly as posted, except I used cumin powder instead of cumin seed. The vinaigrette has a lovely flavor to it. For the fresh herbs, I used parsley and cilantro, which gave it a really verdant flavor. I was generous with the salt and pepper, as I find chick peas can use it. Thanks for sharing this healthy recipe! Made for Spring PAC 2010.

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JackieOhNo! March 15, 2011

Wow! I don't mind chickpeas but let's face it they can be a bit bland. This was a wonderful way to liven them up. A really nice citrus theme that was wonderful served along with some chicken kebabs and pineapple slices. Only change I made is that red jalapenos aren't available locally so I ommitted them.

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Peter J September 09, 2009

I tagged this thinking that a chickpea salad sounds delicious, until I saw the 1 1/2 cups diced red onions! I'm not an onion fan! I started assembling this thinking that it can only be disaster! I can attest that it turned out great, thanks to the complimentary vinaigrette. I love this salad! I served it on a bed of iceberg letture with some avocado. Thanks, Morgainegeiser! Made for Aussie NZ Recipe Swap #22.

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mersaydees November 30, 2008
Chickpea Salad With Garlic-Cumin Vinaigrette