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    You are in: Home / Recipes / Mediterranean Chickpea Salad Recipe
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    Mediterranean Chickpea Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs

    8 hrs

    2 hrs

    Mirj's Note:

    This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal.

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    Units: US | Metric


    1. 1
      Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
    2. 2
      Drain and place in a large pot with 6 cups fresh water.
    3. 3
      Bring to a boil, cover and reduce heat.
    4. 4
      Cook 1 to 2 hours, until soft; drain.
    5. 5
      If using canned beans, drain, rinse and heat through.
    6. 6
      Drain the cooked beans and place in large bowl.
    7. 7
      Toss with red onion, celery, radishes, green pepper, parsley and thyme.
    8. 8
      In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
    9. 9
      Pour over the chick pea mixture and toss gently.
    10. 10
      Season with freshly ground pepper.
    11. 11
      Serve immediately.

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    Ratings & Reviews:

    • on July 02, 2003


      I made this for our barbecue yesterday and it was a hit all around! Absolutely delicious and so easy. I halved the recipe since we had so many salads and used canned chickpeas. I did't heat them as stated, basically because I didn't read that part of the recipe! I also used fat free sour cream instead of the yogurt, just because it's what I had on hand. The only addition was some dried greek seasonings because I did't have any thyme and some diced tomato because I had an abundance of them. Superb and very well liked. Thanks!

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    • on December 13, 2012


      Really nice and unusual salad! The only change I made was to use a bit of onion salt instead of sliced red onions but I think it didn't make much difference :) Thanks!

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    • on November 19, 2004


      Now that this salad has been marinating in the fridge for a couple of days, the dressing is much better. I think I should cut down on the parsley (by half) next time, but this salad is pretty good after marinating for at least a day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mediterranean Chickpea Salad

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.9
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.6 mg
    Sodium 72.1 mg
    Total Carbohydrate 54.5 g
    Dietary Fiber 14.4 g
    Sugars 14.3 g
    Protein 17.1 g

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