Mediterranean Salad

Just the kind of salad my whole family enjoys eating! I had boiled up a batch of chickpeas and cannelini beans to make hummous and used equal amounts of each of those. All the veggies were great - each bite was delightful and different, and the dressing was fabulous. Thanks.

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This was a huge hit, and as it was so quick to make too that made it a hit all round. I made half the batch, exactly as written (ok, yellow pepper instead of red...), and I had a tin of mixed beans instead of just chickpeas. My daughter nearly finished off the entire batch. I imagine cutting the oil back would be equally good, but as is was nice and rich and I liked that the vinegar didn't overpower the dressing. Thanks Dreamer, I'm sure I'll make this again again and again.

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Loved this salad! The flavors complemented each other very well. I used some giant garlic stuffed green olives and extra capers. I could eat this every week! Thnx for sharing, Dreamer. Made for KcK's Forum.

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OMG - this is delicious!!! It makes a super lunch to pack and is very portable. I made it exactly as written, except I did not use stuffed green olives, but a olive combination that included green, kalamata, etc. and I increased the olives to a full cup (because I love olives). I also did not julienne the peppers, but chopped them instead. Anyway...this was delightful and will be made regularly. Thanks for posting. Made for All New Zaar Cookbooks Tag Game.

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I pretty much live off this dish, and can't believe I haven't reviewed it yet. It is awesome! I omit the olive oil, while pretty much increasing everything else (an extra clove of garlic and a little extra dijon and vinegar). I eat it with lettuce and tomatoes, and it is dee-lish! Thanks for this gem!

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How could I not LOVE this with both chickpeas and green olives! Really, this dish is many of my favorite things all rolled into a great salad to take along to a family gathering. I used 3T olive oil and thought maybe 2T would be sufficient without changing the rest of the measurements. I used the optional capers and they were very much enjoyed! Made for Zaar Stars tag.

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I took hints from other reviewers & cut back to 1/2 the amount of dressing I made for this salad & didn't include the optional capers (although I will include them another time)! Everything else came together quickly, & I had a great salad, thanks to you! [Tagged, made & reviewed for one of my partners in the vegan part of Vegetarian/Vegan Recipe Swap]

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I served this salad over a mix of greens, baby spinach and herbs. Very fresh and pretty with the color of the chickpeas contrasting with the julienned peppers. I also added some rd onion.

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very good!! this was very very quick to make and yet very flavorful. i didnt use all of the dressing though, half was enough for me.... made for zwt4

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A nice salad that I had for lunch. I loved the balsamic vinegar in the dressing! Thanks Dreamer!

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Quite tasty. I omitted the olives and added some cilantro and parsley. I ate it after refrigerating the salad for about 8 hours. The dressing had a very nice flavor to it. I bet the leftovers will be even better! Definitely worth making again. Made and reviewed for ZWT 2008.

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I loved this I didn`t use green peppers or olives. I would have loved some cilantro and lime juice in this. I did use Whole Grain Dijon Mustard with a nice kick. 2 cloves of garlic went in this. I roasted a whole red pepper before adding to this. Thanks for the healthy yumminess.

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This is wonderfully flavorful. I did cut back on the oil (I used half) so mine was a bit dryer but that was fine by me to trim the fat back. Loved the mustard and balsamic. This would be a great pic-nic take along for summer outings too. I used the capers and recommend them. I will definitely make this again.

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This was a great "healthy" lunch after all the big meals we have been having for Christmas!! Made half a recipe and used a whole red bell pepper intead of a green and red. Made for Holiday Tag! Thanks Dreamer :)

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Delish! Only changes I made was to leave out the oil (I always do due to dietary restriction) and added extra garlic and a dash of red pepper flakes (just 'cause we like our foods stinky and hot!). I love the capers and olives, yum. We had colossial garlic stuffed olives, so I quartered them because they were so large. Thanks for this tasty salad, it will be the center of our lunches for the next couple of days.

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This is an OUTSTANDING VEGAN salad! It really took me by surprise...I thought I would regret not adding some extra herbs to it and then I thought I bet this would be good with tuna but after it sat a few hours it was SOOOOOO GOOD! My husband really loved it too. I diced everything and used everything. The only change I made was to add some fresh lemon juice. This is a KEEPER and REPEATER for sure! We did think the pimento stuffed green olives were what made it extra special...next time I'll add more...I used the whole small kind and liked them not cut. This would be a pretty recipe for a Vegan Christmas. Made for 1-2-3 hit wonders.

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I omitted the garlic. I used 1 red pepper and half a green pepper. The addition of green olives make all the difference I think. It gives a wonderful taste. Next time, I'll slice them. Didn't use capers. Made for the market tag. Thanks Dreamer :)

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I'm giving this 4 stars as it was a great salad but needed some amount adjustments, I did add in the capers, but thinking may anchovies would have been great in place of the capers?? it also needs a bit of onion and lots of freshly ground black pepper, this needs time in the fridge to blend the flavors for at least a couple hours, thank you for sharing Dreamer!...Kitten

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I love anything with chickpeas! I found this was slightly lacking in flavor, but then again I had omitted the capers and olives (don't like 'em) so it was my own fault :-) I made some extra marinade and lots of garlic for my garlic tooth!! Very versatile. Thanks for PAC yumminess!

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