By Kumquat the Cat's friend on April 05, 2007
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living."
Serving Size: 1 (175 g)
Servings Per Recipe: 2
"Definitely intense flavors. I love all the ingredients in this dish, so it is of no surprise that it was enjoyed. The only changes I made were to decrease cumin to 1 tsp, decreased the oil to 1 tsp (and didn't miss it), used a couple pinches of dried thyme instead of fresh (it's raining and I was too lazy to run out and pick me some LOL) and I omitted the salt (didn't miss it). I did add a pinch of sugar, as per another reviewers recommendation which was perfect. I felt the lemon and cumin (even though I only added 1 tsp) overpowered the dish a bit. I would consider making it again and decrease both those ingredients to sheer bliss! THanks for posting."
"Very flavourful! I only used the juice of 1/2 lemon and didn't miss more; I also omitted the salt as I felt the feta cheese would provide enough saltiness (it did!). Really good: I think you could easily use more chickpeas and tomatoes with the same amount of vinaigrette, and still have an incredibly flavourful salad. Oh nom! Thank you for sharing!"
"Delicious and refreshing! This is even better the next day. Thanks so much!"
"Excellent salad! It was similar to a roasted pepper hummus. I was all out of fresh garlic, parsley and thyme when I made it, but the dried worked fine since it sat overnight before I served it. I had requests for the recipe, which is always a good sign. I really liked the capers in it too. I'll be making this one again. Thanks for posting!"
"This is delicious stuff. Very intensely flavored. I tossed the leftovers with some leftover pasta and had a wonderful lunch the next day. Thanks for a great recipe!"
"This was great! I enjoyed the tartness and mix of flavors. There is a lot of dressing for this, so you could easily make less. Thanks for another yummy recipe!"
"Delicious! We really loved the zinginess that the red pepper and cumin added to this salad. I used canned chickpeas, and because my family is not fond of feta, I substituted fresh grated Parmesan instead. Also, I added a pinch of sugar to cut the tartness a bit. This salad goes together very quickly and easily and is so full of flavor. Thank you for sharing this wonderful salad. *Made for ZWT*"
"I have a difficult time with "meat" proteins. I just think they are icky. JMO folks. Anyway, I made this with a little brown and wild rice (so it would make a complete protein) AND IT WAS AWESOME. Even my husband enjoyed it; he would normally prefer a filet. I'm thrilled I've also cut in some spinach (blanched) and broccoli at times. He belly-ached about that, oh well. Let him cook next time. Great recipe."
"Very nice, especially the cumin vinaigrette."
"Followed recipe but didn't have fresh thyme so I subbed a little dried. Doubled recipe and took it to a burger cookout. It was a great side dish and a nice change from baked beans! Very flavorful and looked pretty as well. Will definitely be making again."
"Light and refreshing flavor...very tasty! DH loved this!! We will definitely make this again. Thanks for posting!"
"Really delicious -- love the tangy flavours. I doubled the recipe by using a can each of black beans and chick peas."
"Wow, this salad was wonderful! DH nearly ate the entire thing by himself... thankfully, there is just a smidge leftover which I plan to eat in a lettuce lined pita at lunch today. Beautiful colors in this salad which accents with the bright taste from the lemon just right. Made for ZWT6."
"Love this. All the flavours were intense and blended well together. The cumin vinaigrette was very flavourful and well-suited to this salad. Thanks."
"I LOVE this salad! And I agree, you can't have too many chickpea salads, but this one will get many repeats. I roasted my own red pepper & used Roma tomatoes. I loved the feta cheese in this salad! Absolutely delicious, Kumsie, thanks for sharing it! :) Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!"
"OMG! This salad beats out every other chickpea salad I've ever had. I love that it's spicy! The tomatoe cuts the spicyness, the feta compliments the salad perfectly and the vinegrette is so flavorful. The only change I made was to leave out the capers. Made for Vegn Swap 8. I will make again and again."
"Mmmmmmmm. This was excellent! I had no capers, roasted peppers or feta, but I did cut up mozzarella and it went down very, very nice. I can't wait to see what it tastes like tomorrow after marinating!"
"I was actually looking for a cumin vinaigrette to use as a salad dressing, since I was making enchiladas tonight, and decided to use the dressing part of this recipe. Minus the capers, since I'm not a fan of them, this worked perfectly!"
"Six hungry exchange students -- some vegetarian and some not -- inhaled a double batch of this sensational salad. They asked for it again the next day, and I was happy to oblige. Love the tartness. This is a keeper."
"DH enjoyed this for lunch today. He liked the spices in the salad. I did leave out the feta because he dislikes cheese. Made for ZWT 4"