Total Time
Prep 10 mins
Cook 0 mins

The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.

Ingredients Nutrition


  1. In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
  2. In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
  3. Por over the salad mixture and let stand at least 20 minutes before serving.
  4. Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.
Most Helpful

Very simple and whipped it together in no time. I appreciate that there isn't an excessive amount of oil. Perfect for a quick weeknight meal (as we enjoyed it over greens/baby spinach), potluck, etc. Used fresh herbs from the garden. Love the crunch of the celery, too. For color, red onion was used. Reviewed for Veg Tag/May.

COOKGIRl May 21, 2011

Great salad, quick and healthy. Since the dressing is so simple, I found you really need the onion and herbs in there to make it all work. I definitely wouldn't leave the onion out, but any combo of fresh herbs would be great. Thanks for posting!

magpie diner April 24, 2011

Five stars for so many reasons--easy, attractive, healthy and oh yes, tasty.

ladyfingers March 11, 2011