Prep 15 mins
Cook 0 mins
A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.
- 2 (15 ounce) cans chickpeas, drained
- 1 cup tomatoes, chopped
- 1⁄2 cup onion, minced
- 1⁄2 cup celery, chopped
- 1 cucumber, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon dill weed
- salt & pepper
- 3 teaspoons red wine vinegar
- 1⁄2 cup olive oil
- Mix oil & vinegar well and set aside.
- Combine all other ingredients and toss with the oil and vinegar mixture.
- Chill before serving and garnish with fresh parsley, if desired.
Cooked a big batch of garbanzo beans to make this and hummus later. Easy to make, cheap, filling and tasted good. Used red onion for color and fresh dill and parsley from the garden. I altered the ratio of vinegar to olive oil using 3 tablespoons red wine vinegar instead of 3 teaspoons. Best prepared at least several hours before planning to eat for best flavor. Served at room temp. Reviewed for ZWT 6.
This is a cool, light and tasty salad. I halved the amount of olive oil but made no other changes. It's very colorful and perfect for a side dish or a light, filling lunch. I garnished with the fresh parsley as suggested and it was the perfect garnish. Thanx!
I reduced to only make half a recipe. I liked all of the fresh ingredients and the longer the salad chilled the better. I did add additional vinegar and was generous with both black pepper and red pepper flakes. Made for ZWT6.