10 Reviews of Moroccan Chickpea Salad

From: Coffee Criss

On Dec 24, 2007

Super easy and super yummy. I make this whenever I'm asked to bring food for a an occasion. I can't ever find pitted kalamata olives, so I slice up whatever I can find at the grocers that's pitted.

From: stormylee

On Jun 30, 2006

Well, of course I was going to like this - I can eat chickpeas straight out of the can, plain, and I adore them in salads! I made 1/2 recipe (and used one 400 g can of chickpeas instead of boiling my own - was that very bad of me?? and just... ate... all of it... the whole 1/2 recipe for supper! And added a bit of salt. Mm, salt. Thanks so much for the recipe Ev!

From: Chef #496397

On May 7, 2007

I love this recipe!! It is so easy to make and delicious. I used cherry tomatoes ( cut in half) instead of regular and used red onion instead of scallions. This recipe is perfect for summer picnics.

From: Charlotte J

On Jun 14, 2007

I just made this and it needs to chill for 4 hours. I can tell you right now we are going to LOVE this recipe. I really enjoy the cilantro and scallions with the chickpeas. The kalamata olives that I thought I hated, well my first jar of these olives must have been bad or I just did not like them in the soup recipe that I made. I love these olives and I put 12 of them in the salad. The scallions I used were very large so I only used 2. Evelyn thank you for this great recipe. I know my oldest DD will love it as much as I. She will surely pack a bowl of this in her lunch tomorrow, no doubt about it. I made this for ZWT III 2007 - North Africa/ Middle East Region.

From: ~Rita~

On Jul 2, 2004

I made this today for the Fourth of July Party. Lots of good flavor. I made it easy for my self using 30 ounces of canned beans. I used lime in place of lemon canned black olives. Thanks Evelyn! Keep them coming.

From: Dienia B.

On Jun 21, 2006

a nice salad thanks for another great recipe.dee

From: MahnaMahna

On Jul 22, 2008

I actually changed this one a lot. I used canned chickpeas. I added the ingredients in a crockpot and let cook on low for several hours. Used a masher/fork to mash some of it after it was done and then added a little bit more spice. Used black olives and pureed onion instead of scallions. I can't remember why I did it that way, but there must have been a good reason. Oh well. Turned out great anyway!

From: dicentra

On Jun 26, 2006

This is fabulous! ZWT2. The only changes I made were to use regular onions and canned chickpeas. I love lemon and cumin together. I didn't wait... I ate this right away! It will probably be even better today at lunch. Thanks for sharing!

From: Kumquat the Cat's friend

On Jun 28, 2006

As far as I'm concerned it's hard to go wrong with a chick pea salad and this did not disappoint! I made with a 15 ounce can of beans and parsley. Cilantro would have been nice too but parsley was what I already had at home. We didn't wait to eat this either. BF also said it was very good. Thank you.

From: katia

On Jun 27, 2006

A very tasty salad with chickpeas that are so nutricious. This was my lunch yesterday and I loved it. I used more parsley and more lemon juice. It will be my favorite lunch during summer. And maybe add caper? Thanks Ev!