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Nutrition Facts
Serving Size 1 (212g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 239
Calories from Fat 92		(38%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 577mg		24%
Potassium 387mg		11%
Total Carbohydrate 30.4g		10%
	Dietary Fiber 6.7g	26%
	Sugars 2.2g
Protein 8.0g		16%
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My 2008 Australia/New Zealand Recipe Swap Picks

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Herbed Chickpea Salad

Recipe #131961 | 10 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sheynath
Aug 2, 2005

Refreshing salad developed for RSC Summer 2005.

SERVES 4 -6 (change servings and units)

Ingredients

1 (16 ounce) can chickpeas (garbanzo beans)
1 medium fresh tomato, diced
1 green bell pepper, diced
3 scallions, sliced
2 tablespoons capers
1/4 cup feta cheese, crumbled
1/4 cup fresh mint, minced
1 garlic clove
2-3 tablespoons red wine vinegar
2 tablespoons olive oil

Directions

1
Rinse and drain chickpeas. Place in mixing bowl.
2
Add tomato, bell pepper, scallions, capers, cheese and mint.
3
Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
4
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.

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Course > Salads
Preparation > Time to Make > < 15 mins

Featured Reviews for This Recipe

From: Dotty2

On Mar 13, 2009

We really enjoyed this salad and DH really likes chickpeas so it will be a new favorite. I made up the dish and let it sit for a few hours for the flavors to blend. Just a great recipe. Thanks for sharing. Made for Aus/Nz swap#26

0 people found this review helpful

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From: Leggy Peggy

On Dec 13, 2008

Chickpeas, capers, feta and 1/4 of my daily fiber in one recipe — WOW, I'm completely sold. Made as written, using the third tablespoon of vinegar (I love sour). Next time, I might also add some parsley and coriander (cilantro). Yummo! Thanks!

0 people found this review helpful

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From: Cori S

On Sep 7, 2007

Love it! I've made this twice; once as written, which was great, and once with some replacements: lemon juice instead of red wine vinegar, cilantro for mint, red bell peppers instead of green, and cucumbers instead of scallions. Equally great!

3 people found this review helpful

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From: Sarah_Jayne

On Sep 6, 2008

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.

2 people found this review helpful

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Read all 13 reviews