Herbed Chickpea Salad
"Refreshing salad developed for RSC Summer 2005."
photo by Dotty2
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (16 ounce) can chickpeas (garbanzo beans)
- 1 medium fresh tomato, diced
- 1 green bell pepper, diced
- 3 scallions, sliced
- 2 tablespoons capers
- 1⁄4 cup feta cheese, crumbled
- 1⁄4 cup of fresh mint, minced
- 1 garlic clove
- 2 -3 tablespoons red wine vinegar
- 2 tablespoons olive oil
directions
- Rinse and drain chickpeas. Place in mixing bowl.
- Add tomato, bell pepper, scallions, capers, cheese and mint.
- Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
- 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.
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Reviews
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Quick to make, packed with flavour and nutrition! I used cilantro for the herb and a bit of pepper with the dressing... so delicious and fresh. Will definitely make again and again, thanks :-) -
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 -
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! -
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. -
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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Tweaks
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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. -
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.
RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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