photo by Kumquat the Cats fr
- Ready In:
- 1 (20 ounce) can chickpeas, rinsed and drained
- 1 red onion, diced
- 1 stalk celery, diced
- 1 red pepper, diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon mint, chopped (you can use one or all)
- 2 garlic cloves, minced
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- Mix first 4 ingredients in a bowl.
- Add rest of ingredients chill 1 hour to overnight and serve.
Questions & Replies
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This was particularly tasty the next day with some feta cheese! I love chick pea salads and can never get enough :) Had leftovers for breakfast, heh heh. Chopping took me more like 20 minutes though, and the local stores had no fresh mint, so I used dried. 1/2 cup EVOO seemed like way too much, so I reduced that to a small fraction and upped the balsamic vinegar to 2 tablespoons (personal preference). Thanks Rita!
Jan 5, 2010: I really enjoyed this salad for a light dinner today. It has a lovely combination of flavours and especially the parsley is very yummy with all the veggies. I would have liked it to have more chickpeas in it, though and found that two cloves of garlic were a little overpowering. Maybe Ill roast them next time. Oh, and I reduced the oil considerably, which didnt harm the recipe in my opinion. All in all this is a nice salad, that I will definitely add to my salad routine. THANKS SO MUCH for sharing your lovely recipe with us, ~Rita~! Made and reviewed for Veggie Swap #18 January 10. Jan 7, 2010: Now I know why I didnt feel the salad had enough chickpeas. The amount listed when making the recipe said a 2 ounce can instead of 20. lol Ive changed my rating upwards now.
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