Mediterranean Chickpea Salad

From: Charishma Ramchandani

On Sep 9, 2002

I made this for lunch this afternoon for mom and me. I omitted quite a few of the ingredients - like the bell pepper, radishes, garlic, sugar and dijon mustard. I used 1 can (420gm) of chickpeas, 1 large onion(peeled and diced), 1 stalk celery, parsley, juice of 1 lemon, 1 tsp. peanut butter and yogurt as stated in the recipe. Additionally, I added 1/4 tsp. of red chilli powder, 1/4 tsp. of powdered cumin as well. Also, I did not have ground thyme at home, so I substituted that with ground basil. I'll definitely not use bell pepper for this and garlic(as none of us like it uncooked), but, I'll try adding in the radishes next time. Thanks for the recipe!

From: Love2Eat

On Jul 2, 2003

I made this for our barbecue yesterday and it was a hit all around! Absolutely delicious and so easy. I halved the recipe since we had so many salads and used canned chickpeas. I did't heat them as stated, basically because I didn't read that part of the recipe! I also used fat free sour cream instead of the yogurt, just because it's what I had on hand. The only addition was some dried greek seasonings because I did't have any thyme and some diced tomato because I had an abundance of them. Superb and very well liked. Thanks!

From: Chef Patience

On Nov 19, 2004

Now that this salad has been marinating in the fridge for a couple of days, the dressing is much better. I think I should cut down on the parsley (by half) next time, but this salad is pretty good after marinating for at least a day.