A great Middle Eastern style salad with chickpeas mixed with onion, garlic, tomato and lemon juice. Lovely.
Easy and very tasty, this will become a regular - 16 Jan 2014
I have made this recipe several times and it always gets compliments. I prefer cooking up the hard chickpeas (over the canned) as I think the texture is better and there is also less sodium. A little more time consuming but they cook up in less than an hour. I also prefer cherry tomatos cut in half. Great flavors in this one..... - 17 Jul 2003 (Review from Allrecipes USA and Canada)
I love this recipe. A few things I did differently: I used cilantro instead of parsley, and added a splash of balsamic vinegar. It was delicious. - 29 Jun 2002 (Review from Allrecipes USA and Canada)