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We had this for dinner tonight because it is the first day that is really nice of this summer so I refuse to stand around the kitchen sweating when I can go for a nice walk or sit on the balcony. It is wonder summer meal, colourful, tasty and easy. Thanks for sharing! Made for ZWT 8.

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Tea Girl July 23, 2012

Delicious fresh-tasting salad! My rating is based on directions. Several ingredients are missing quantities, and I would mince the garlic rather than tossing it whole. I used a 7-oz jar of roasted red peppers (yielded 6 oz. fruit), which I estimated was equivalent to 2.5 large red bell peppers in U.S. sizing, but per Barrinaga's website, their 1/4 K (8 oz) jar has 9-12 fruits, so perhaps I had enough. I used 3 hard-boiled eggs, and that seemed like the right amount. Lucky me, I had a ripe home-grown tomato! Made for Please Review My Recipe.

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KateL July 30, 2011

I will start off by saying I had grown tired of chickpeas because I ate them on green salads every day. This recipe made me love them again! :) I like the simplicity of the dressing and that I always have all of the other ingredients on hand. This is a fantastic salad, Annacia! Thank you for sharing!

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rickoholic83 August 07, 2007

i used canned chick peas cause its to darn hot to cook. this is a very satisfying salad i used jarred peppers and some canned tomato and its good !!!! no heat and a wonderful side dish

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Dienia B. July 24, 2012

This is a full meal in a bowl - and a lovely one at that. My whole family loves legumes - chickpeas in particular, so I knew I'd be making this salad as soon as I saw it for the tour. It proved to be an excellent choice. I did start with chickpeas that I'd soaked overnight and cooked myself. I used a good brand of jarred, roasted peppers available in Greece to make that step a little easier. Had this for lunch during a heatwave here in Greece and it was substantial without being heavy. A perfect summertime meal. Thanks Annacia.

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evelyn/athens June 24, 2007
Spanish Chickpea Salad