Chilling this chickpea salad before serving makes all the difference! Plus adding a generous splash of olive oil and lemon juice will enhance all the different flavours.
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 US | 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 US | Canada)
Just delicious, with the perfect ratio of olive oil to lemon juice. And the lemon juice was refreshingly different from the vinegar traditionally used in dressings like this. No need to measure ingredients, just add to suit your tastes. This was a nice change from typical lettuce salads. And it was pretty too! - 05 Apr 2008 (Review from Allrecipes US | Canada)