By BrendaM on May 28, 2003
Photo by *Parsley*
Photo by *Parsley*
Serving Size: 1 (245 g)
Servings Per Recipe: 6
"Great salad! It's colorful, tasty and filling. Loved the fresh taste from the herbs. I cut the oil down to 2 tbsp but that is all I changed. I liked the swiss cheese and I'm sure almost any cheese would work in this. Thanx for sharing."
"I used feta cheese, and this tasted very much like a Greek salad -- except with chick peas. Had to use apple cider vinegar because I didn't have any white wine vinegar. Good recipe!"
"Absolutely sublime! I substituted the Swiss cheese with half Haloumi and half feta, and it was such a hit I had make copies of the recipe for all my guests!"
"I couldn't believe how good this salad is. The dressing perfectly compliments all of the salad ingredients. I wasn't too sure how the Swiss cheese would go with all of the other ingredients, but it ended up tasting great in there. The end result is so wonderfully good. Thanks BrendaM!"
"this is a great recipe! I've made it on numerous occasions and everyone loves it. I made a few minor changes due to the fact I was missing some of the original ingredients, and it was such a hit I've just stuck with my version. The small changes are, substitute red wine vinegar for the white, rather than 6 green onions, use 4 shallots, I omit the tarragon, and I substitute 2tsp prepared mustard for the dry. I just wanted to mention this in case missing a few ingredients is stopping you from trying this excellent salad."
"Delicious!! I made this for my hubby and myself. We both love it. I left out the tarragon as I don't like the flavor. I made it twice. I used swiss cheese at first & then pepper jack cheese. Both were wonderful. Thanks for this refreshing & healthy salad. I will be making it again."
"Enjoyed this - made it as is. Popular with all my family."
"Loved this salad! Fresh, delicious, easy to make. I too used feta, as it was at hand; two 15 1/2 oz cans of chick peas, because I love them; a nice champagne vinegar and an extra pinch of cayenne. I diced things to be about the same size as the garbonzos, so as to make it easier to get a bit of everything in each bite. Excellent! It was a big hit at the crafting party I took it to and am sharing your recipe, always a big compliment. Thanks for such a tasty salad! Oh, I doubled the dressing so I would have some left to try on other salads. It's very good!"
"We loved this salad-although I only just realised I forgot the cucumber! It was salty, sour, crunchy, fresh and went really well with our Greek style leg of lamb. I used feta to complement the lamb."