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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.

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COOKGIRl June 12, 2010

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!

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*Parsley* June 15, 2010

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.

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Susie D June 12, 2010

This is quite good if you like chickpeas. I used fresh dill, sea salt, freshly ground black pepper, organic apple cider vinegar in place of red wine vinegar for religious reasons, like others I used a larger amount, extra virgin olive oil, plus the rest of the ingredients. Made for WELCOME TO EGYPT!

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UmmBinat May 02, 2012
Cucumber Chickpea Salad