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
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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!
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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.
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I enjoyed the fresh taste of this salad and the way that the feta and the mint worked together was particularly nice. I used reduced fat feta but otherwise stuck to the recipe. I had some straight away for lunch and then put the rest in the fridge and it tasted even better after chilling for a bit. Made for Aus/NZ swap.
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I enjoyed this exactly as written. I love the way the flavor of mint combines with the chickpeas and feta. So good! Made for ZWT4. ~Sue
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My, oh my! This is excellant! I used cilantro instead of mint, and it was sooooo good! I will make this one again and again and again! Thanks so much for posting, Sheynath! Made for Aussie/NZ Recipe Swap # 15.
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Love it! I've made this twice; once as written, which was great, and once with some replacements: lemon juice instead of red wine vinegar, cilantro for mint, red bell peppers instead of green, and cucumbers instead of scallions. Equally great!
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This was refreshing and tasty, I substituted basil for the mint and a roasted red pepper for the green pepper, also doubled the dressing.Served with garlic bread to mop up all the lovely juices.Thanks for a great recipe.
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Yummo!! Were heading towards the end of winter here is Australia and I was sooo craving a nice summery feeling dish. This hit the spot nicely!
The only changes I made was to use blanced green beans in place of the green peppers as I din't have any on hand and I added freshly ground pepper. I found after the salad had been refrigerated for a short time the flavours melded together better also.
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This is definately a keeper. The only change I made was to add about a tablespoon of Splenda for a tad bit of sweetness because we found the green peppers to be a little to bitter for our taste......and I will use red (our favorite) the next time. However, I always like to make a recipe using the ingredients posted so I can give an honest review. I also served Hummus and pita bread alongside the meal and the salad was delicious served in the pita bread slathered with the hummus. Yum! Thanks for a great recipe which I will be making time and time again. DH rated it a five star. ; )
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I really enjoyed this salad. The combination of ingredients complimented each other very well. I followed the recipe, but I did add some freshly ground pepper, and found that the flavors blended better after chilling for a couple hours. It's great for the South Beach food plan, too.
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I love the taste of this type of salad, I make a modified version all the time, especially in summer, but I like this one just as much as mine. It was very easy to make and all the ingredients were readily availabe. When I made this recipe I substitued green onions for the scallions, only because I had them growing in my herb garden, and red bell peppers for the green because I like the sweetness of them. But the recipe would have been perfect as is. Good job and thanks! I think I have a new favorite version.
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I made this quick and easy salad with mint! The flavors worked great together! Didn`t need any salt because of the saltiness from the capers (I did rinse them)and cheese. The garlic came through nice. I just love chick peas! Thanks for a refreshing filling salad!
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