13 Reviews of Herbed Chickpea Salad

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!

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.

From: Whatcha Cookin', Mom?

On Apr 21, 2008

My, oh my! This is excellant! I used cilantro instead of mint, and it was sooooo good! I will make this one again and again and again! Thanks so much for posting, Sheynath! Made for Aussie/NZ Recipe Swap # 15.

From: Sue L

On May 29, 2008

I enjoyed this exactly as written. I love the way the flavor of mint combines with the chickpeas and feta. So good! Made for ZWT4. ~Sue

From: PanNan

On Jul 9, 2005

I really enjoyed this salad. The combination of ingredients complimented each other very well. I followed the recipe, but I did add some freshly ground pepper, and found that the flavors blended better after chilling for a couple hours. It's great for the South Beach food plan, too.

From: West Texas Cook

On Jun 30, 2005

I love the taste of this type of salad, I make a modified version all the time, especially in summer, but I like this one just as much as mine. It was very easy to make and all the ingredients were readily availabe. When I made this recipe I substitued green onions for the scallions, only because I had them growing in my herb garden, and red bell peppers for the green because I like the sweetness of them. But the recipe would have been perfect as is. Good job and thanks! I think I have a new favorite version.

From: ~Rita~

On Jun 27, 2005

I made this quick and easy salad with mint! The flavors worked great together! Didn`t need any salt because of the saltiness from the capers (I did rinse them)and cheese. The garlic came through nice. I just love chick peas! Thanks for a refreshing filling salad!

From: dojemi

On Aug 6, 2005

This is definately a keeper. The only change I made was to add about a tablespoon of Splenda for a tad bit of sweetness because we found the green peppers to be a little to bitter for our taste......and I will use red (our favorite) the next time. However, I always like to make a recipe using the ingredients posted so I can give an honest review. I also served Hummus and pita bread alongside the meal and the salad was delicious served in the pita bread slathered with the hummus. Yum! Thanks for a great recipe which I will be making time and time again. DH rated it a five star. ; )

From: Chef Kate

On Sep 11, 2008

A perfect salad, especially for late summer--the tomatoes, peppera and herbs come right out of the garden--the fresh taste of the mint makes this a very happy dish.

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