Very good and quick. Makes a great lunch in itself.
Very good salad! Loved every bit of it! When it was gone, my husband had me make some more. Thank you!
This was pretty good. Great concept, but for me, lacking in something.... I ended up adding over a tsp of ground black pepper, more garlic, and about 1/4 cup of kalamata olives in addition to green olives. It was very pretty aesthetically. Thanks so much for posting.
A shocking flavor that leaves an exciting tingly feeling around the mouth.
OMG, I could cry, this was so delicious. Skipped the olives (not my fave) and sugar, and added avocado and tomatoes. Such a forgiving recipe! Love it. Perfect for slow-carb, 4HB (four-hour-body diet), or just anyone!
I did enjoy this salad, but I added quite a bit of flavoring such as green peppers, all purpose seasoning, extra garlic salt, and some lemon pepper. Also added some extra cherry tomatoes I had on hand.
Loved it! And this is from someone who's wary of garbanzo beans. The beans are a mild creamy texture and take on the vinaigrette well. The only change I made was 1 tsp of dried parsley for the fresh since I didn't have any. I made it for dinner and we ate it about 20 minutes after making it. It was good. I had some leftover the next afternoon and it was just as good if not better. The next time around I will pack it better in a container so that the dressing soaks into everything. The photos don't show any olives, I feel they are a must for this. Excellent recipe! Thank you!
Love this salad!! I had some cucumbers from our garden that I wanted to use in a salad and I am so glad I decided on this recipe. I used cilantro instead of parsley and kalamata olives, but otherwise followed the directions. Great blending of flavors and the cucumbers add a refreshing touch. This is definitely a keeper! Thanks!
This was fantastic - nice blend of salty, sweet, fresh, earthy. I actually served this over rice, to make it a full meal - very yummy!