Chickpea, Avocado and Sundried Tomato Salad

From: Chef #184530

On May 5, 2008

I made this for lunch today and we thoroughly enjoyed it. My SO say it's one of the best salads he's ever eaten. When I first tried it I found it a bit too oily (my partner didn't), and that was with cutting the oil back by almost half. We had the left-overs with dinner by which time the flavours had melded and the excess oil must have absorbed as I didn't notice it. The flavour was wonderfully zesty, the ingredients complemented each other both in taste and appearance, and the cabbage remained firm and crisp. I used a 400g can of chickpeas, 2 avocados, 2 shallots and everything else as listed along with a little sea salt and freshly cracked black pepper. Thanks for posting.

From: Angie3

On May 4, 2008

I have to agree that the quantity of oil seemed a bit much so I didn't do it that way. I had no cabbage, was looking for a salad to use up my romaine. I marinated the avocado and veggies in the oil with some red wine vinegar as well; then scooped them out of the oil and tossed with the romaine. My son suggested that I add a chopped up orange - great idea!

From: Carla R

On Dec 31, 2005

I'm glad this recipe worked out so well for so many and I'm sorry to ruin the perfect score...I truly am. But I must be honest...maybe I didn't make it right (I'm certainly no chef extraordinaire)...I doubled the recipe and the only things I did differently were to add some thin sliced red onion (which I would not recommend)and Italian parsley and cilantro. My biggest problem with it is the amount of olive oil (it was fresh extra virgin cold pressed) ; I wish I had thought about it before adding what the recipe calls for...it is so oily that I cannot stand it...so I added cups more cabbage but this hasn't helped. I also do not like the combination of ingredients but this is perhaps my own fault as I should have known better... people gave it such rave reviews that I overlooked my own experience and tastebuds. I'm going to try to not let it go to waste by serving it over plenty of greens tomorrow? I'm sorry, I'm sure its just me but I hope this might be helpful somehow to someone else.

From: Evan's Mommy

On Jul 25, 2002

This was FABULOUS! I omitted the olives and used pre-packaged slaw mix in place of the shredded cabbage. That saved time and added carrots to the mix. As a mother-to-be I appreciated knowing I was getting such great nutrition from such a yummy dish.