46 Reviews of Marinated Chickpea and Artichoke Salad with Feta

From: JustJanS

On Dec 1, 2004

I was asked to make a salad for a BBQ tonight and went looking for a chickpea salad. When I found this, I realised I had EVERY ingredient on hand in my pantry, fridge or garden. We always have these things, but I've never thought to combine them in one wonderful salad. I made this before breakfast, and for a long moment, I thought about eating it for breakfast and taking tonights hostess a lettuce! This goes into my "I wish there were more than 5 stars" public cookbook.

From: Bad Barb

On Sep 26, 2004

WAKES UP THE TASTEBUDS with the feta, mint, artichoke, great combination! I served this at a home jewelry party, and everyone loved it. Three gals reqested recipe on the spot. This was easy to make, took a little time chopping ingredients - worth it

From: Fiddler

On Aug 31, 2005

This was delicious! I used marinated artichoke hearts instead of regular canned ones and used the marinade in the dressing. Also, this kept in the fridge well for quite some time.

From: trishypie

On Jan 5, 2006

This was excellent! I made my own roasted peppers using Roasted Red Bell Peppers and used only 1/4 cup olive oil because the artichoke hearts I had were packed in oil already. Very easy to make and absolutely delicous! This one is going into the permanent cookbook! Thank you for posting your recipe!

From: Elisa72

On May 25, 2006

Yum Yum Yum! I used the marinade from the artichoke hearts instead of the oil and served it on a bed of lettuce. Delicious!

From: elliesstuff

On Jan 9, 2006

This was so delicious. I added diced cucumber and tomatoes which only enhanced the recipe. I also cut back on the olive oil which didn't seem to make a difference. Definitely a keeper.

From: *Shelly*

On Dec 18, 2004

This is fabulous. I love all the major ingredients in this and I've had other cold salads with chickpeas, artichokes, etc. in them but this one far surpasses the others. Must be those darn exotic spices we had to order online LOL. This is a very hearty salad that is substantial enough for an entree when served with pita bread and even the most die hard meat lovers will not miss the meat in this dish.

From: Alliebaba

On Jan 15, 2006

I doubled this recipe for a potluck. I used 1 tin chickpeas and one tin kidney beans. I also added chopped english cucumber and chopped cherry tomatoes.

From: Peko

On Jun 18, 2006

Fab even though I skipped the olives and opted for low-fat feta. I'd use a bit less oil for the dressing next time, and possibly add a binder or emulsifyer. I normally hate parsley but it went well with the scallions and spices. Thanks for the recipe!

From: Glori-B

On Aug 22, 2008

I came back to this page because I am making this for the fourth time, and realized I had forgotten to rate it. Five stars it is!! Every time I make it, I get requests for the recipe. One woman said she could live off this salad. Me too, but I would like a nice glass of wine and some crusty bread to go with it! I had not a clue as to the za'atar spice until I went sleuthing ... for a quick fix, I just mixed equal parts of basil, marjoram, oregano and thyme. Some sources called for lemon zest as well. Thanks for sharing, Sue! You've made my dinner special on several occasions!