Herbed Chickpea Salad
photo by Dotty2
- Ready In:
- Rinse and drain chickpeas. Place in mixing bowl.
- Add tomato, bell pepper, scallions, capers, cheese and mint.
- Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
- Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
Questions & Replies
Got a question? Share it with the community!
I enjoyed the fresh taste of this salad and the way that the feta and the mint worked together was particularly nice. I used reduced fat feta but otherwise stuck to the recipe. I had some straight away for lunch and then put the rest in the fridge and it tasted even better after chilling for a bit. Made for Aus/NZ swap.
Yummo!! Were heading towards the end of winter here is Australia and I was sooo craving a nice summery feeling dish. This hit the spot nicely! The only changes I made was to use blanced green beans in place of the green peppers as I din't have any on hand and I added freshly ground pepper. I found after the salad had been refrigerated for a short time the flavours melded together better also.
RECIPE SUBMITTED BY
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions. <br> <br> <br><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif>