Total Time
Prep 10 mins
Cook 0 mins

Refreshing salad developed for RSC Summer 2005.

Ingredients Nutrition


  1. Rinse and drain chickpeas. Place in mixing bowl.
  2. Add tomato, bell pepper, scallions, capers, cheese and mint.
  3. Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
  4. Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
Most Helpful

We really enjoyed this salad and DH really likes chickpeas so it will be a new favorite. I made up the dish and let it sit for a few hours for the flavors to blend. Just a great recipe. Thanks for sharing. Made for Aus/Nz swap#26

Dotty2 March 13, 2009

Chickpeas, capers, feta and 1/4 of my daily fiber in one recipe -- WOW, I'm completely sold. Made as written, using the third tablespoon of vinegar (I love sour). Next time, I might also add some parsley and coriander (cilantro). Yummo! Thanks!

Leggy Peggy December 13, 2008

A perfect salad, especially for late summer--the tomatoes, peppera and herbs come right out of the garden--the fresh taste of the mint makes this a very happy dish.

Chef Kate September 11, 2008