By Kanzeda on October 09, 2003
Photo by *Parsley*
Photo by *Parsley*
"I found this recipe on a can of "Bush's" garbanzo beans. This is one of my favorite lunches now. Tossed on top of some lettuce or stuffed into a pita. Let me kow if you try any successful variations."
Serving Size: 1 (346 g)
Servings Per Recipe: 4
"Great! Did everything the same except only used one can of chickpeas. My husband especially loves it."
"Quick, delicious and healthy! I used red wine vinegar b/c that's all I had and also topped it with some reduced fat feta cheese (just b/c I love the combination of chickepeas and fet) Will definitely make again. Thanks!"
"Delicious salad! I followed your recipe exactly, but used red wine vinegar instead of balsamic. I also went ahead and added some fresh oregano and feta because I had them on hand and thought they may be a tasty addition. WOW! So, so good and so fresh! Thanks so much for sharing! I'll definitely be making this again! Delish!"
"I added some sliced kalamata olives to give this some extra flavor and made a homemade dressing with 1 clove garlic, some basil, oregano, red wine vinegar, balsamic vinegar and extra virgin olive oil. Topped it with feta. Delicious."
"I personally enjoyed this, but my family was not as keen and I had a hard time getting my kids to eat it. If you are wanting a flavourful tuna salad that isn't creamy - this is the recipe for you."
"Just as descirbed.... quick and simple... and yummy! I made this using albacore tuna in a pouch. I made no changes to the recipe. I loved it just as it is. Wonderful lunch salad. Thanx!"
"eh, I didn't really care for this. I had to spruce it up by adding just a tad bit of cucumber ranch dressing."
"This is a simple, healthy, tasty recipe. I made a couple of changes based on other reviews. I used only 1 can of chick pea, added more parsley, used red onion, and used my home made balsamic vinaigrette. I also did not have any celery and used carrots instead. With the slight changes I felt that this was a great light lunch. Thanks so much for posting Kanzeda."
"Just made it for a second time! I use 1 can of chick peas and add more veggies - especially cucumber but also carrots etc. I can see alfalfa sprouts working really well too. (Because of the extra veggies I probably use more of the vinaigrette - I just eyeball it.) Make sure to use a balsamic vinaigrette that you like - a lot of mediocre ones out there and it really makes a difference here. I served with homemade whole wheat pita bread. Very delicious and healthy!"
"Quick it right! I put this together in 5 min and it was healthy, tasty, and fresh feeling. The only change I made was I used a spring onion instead of a cooking onion. Thanks for sharing, I'll make this often."
"Loved it! I made it up at the beginning of the week for lunches. Hubby and I took it in Pita pockets for lunch. Very yummy!"
"I made this for a office lunch. There was a lot left over and only two people really enjoyed it. I have not made it since as I felt the recipe lacks some tweaking and different ingredients. I was wanting a lighter and fresher take on a tuna salad, but did this was not it. I love balsamic vinegar and used high quality, but did not seem to help."
"Quick, easy, and yummy! I made it in less than 10 minutes. I did substitute half of the balsamic for regular white vinegar, and dried parsley for fresh. Next time I will likely add more vegetables and use only one can of beans. Two cans was almost too much. I had planned on eating grapes on the side, but got lazy and tossed them in the same bowl - surprisingly, it turned out quite good that way. Great recipe. Thanks for sharing!"
"This is a lovely and light salad. The taste is fresh from the crunch on the celery and the slight tang from the balsamic dressing. I had this over a bed of lettuce. I was going to put it into a pita, but after marinating for over an hour, the salad had quite a bit of liquid in it, making a pita out of the question. However, I didn't miss it at all. This was a wonderful lunch. Thank you."
"Really liked this salad. Used only 1 can of chickpeas, mint instead of parsley and garlic vinaigrette (Garlic Expressions). Served on a bed of lettuce and garnished with black olives and yellow peppers."
"Loving chickpeas, I thought this sounded great. WRONG--way too many chickpeas! While this can be easily remedied, the recipe just seemed bland. I didn't like it enough to try a second time using variations."
"The first time I made this, I used sliced water chestnuts (broken into quarters) and only one can of chickpeas. It was very good with those alterations. I've also used garlic, basil, thyme and oregano in this dish and it was great. I normally use more onions and fewer tomatoes to suit my tastebuds. This is one of my favorite dishes using chickpeas. Thanks for posting it, Kanzeda!"
"I thought this was a pretty good salad. I left out the celery and added just a bit more onion. The addition of the tomato didn't really work with my taste buds; I think I'd like it better without. I like hudelei's suggestion to use more parsely too. I may try it again with more parsely and no tomato. Thanks for a yummy lunch to try."
"I made this recipe when I found it on a can of beans. It is really good, and it's a great lunch for all you brownbaggers. "
"Lots of leftover crudite here so I threw in some diced carrots and cucumbers as well. Made my dressing from scratch using 1 tablespoon olive oil, 1 teaspoon of water and the balance of the 1/3 cup was balsamic vinegar, seasoned with a minced clove of garlic, some chopped basil and oregano. The variations are infinite here. "