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Garden Chickpea Salad Recipe
Garden Chickpea Salad Recipe photo by Taste of Home
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Garden Chickpea Salad Recipe

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Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped tomato
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 2 green onions, thinly sliced
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup thinly sliced radishes
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped walnuts
  • 3 cups spring mix salad greens

Nutritional Facts

1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein.

Directions

  1. For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
  2. In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
  3. To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing. Yield: 2 servings.
Originally published as Garden Chickpea Salad in Taste of Home June/July 2009, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Garden Chickpea Salad

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
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3 Star
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MY REVIEW
kimspacc User ID: 1340117 253096
Reviewed Aug. 23, 2016

"Wonderful! I used a small amount of ground cumin instead. The dressing has a bit of "zip" without overpowering sensitive taste buds."

MY REVIEW
elfeonline User ID: 8894389 250494
Reviewed Jul. 15, 2016

"Just delicious. I used only 1/2 of the parsley and substituted cilantro for the other half. Fast and easy."

MY REVIEW
Beema User ID: 446601 247544
Reviewed Apr. 27, 2016

"This delicious salad was republished in the April May issue of Country Woman, and as soon as I saw it I knew it would be a winner on my table. Other than omitting the walnuts I made it exactly as stated, and would not change a thing.. unless, you like an extra kick, as some of the other reviewers mentioned."

MY REVIEW
lizv1 User ID: 4758658 210688
Reviewed Dec. 9, 2011

"Really enjoyed this.....I like a bit of kick to my food so just added a little hot sauce to the vinaigrette, also cut back on the olive oil. Served the feta separate as the kids don't care for it."

MY REVIEW
sandbert User ID: 4692066 104944
Reviewed Jun. 16, 2010

"For a little "kick" I added a 2 tablespoons of Melinas "Pepperino" to the olive oil"

MY REVIEW
janetmsd User ID: 2175728 181322
Reviewed Jun. 14, 2010 Edited Apr. 29, 2016

"GREAT salad! I doubled the chickpea amount and had a great meatless main dish salad."

MY REVIEW
tkarinas User ID: 4389335 98132
Reviewed Jun. 14, 2010

"Garden chickpea salad is a family favourite in our home and one we make when we have company coming or just want a simple meal. It tastes so good, we don't usually change much, just the flavour is about all. It's a keeper and definitely going in my recipe box."

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