Chickpea, Avocado and Sun-Dried Tomato Salad

“This is a great dish.It is healthy, easy, quick, and so delicious.”

“This was FABULOUS! I omitted the olives and used pre-packaged slaw mix in place of the shredded cabbage.That saved time and added carrots to the mix.As a mother-to-be I appreciated knowing I was getting such great nutrition from such a yummy dish.”

“Delectable.”

“I made this salad for a potluck at work today. I wasn’t sure if my co-workers would like cabbage, so I made it with mixed greens. It got rave reviews, as the flavors are different and blend well. I’ll look forward to trying it again with cabbage. I like the idea of buying pre-packaged cole slaw to save some time. Thanks!”

“ditto everyone else’s praise. this was magnificent, gone in a flash. i threw in some cubed feta, which seemed to compliment the flavors well.”

“Wow!! This salad is a definite winner. Very good taste! Thanks!”

“We skipped the dressing and loaded up on the olives. My 8 year old son loved it!”

“This was so good!I didn’t have parsley so I added cilantro, had some bok choy added that and black beans squeezed some fresh lime and garlic olive oil it was a meal within itself couldn’t stop eating it.”

“I made this as a main dish and added a can of tuna.My husband & I both thought it was OK, and would be better as a side.Together with our not-so-hungry two-year-old, we ate the whole recipe.”

“Fantastic salad!!!!Such a wonderful blend of flavors.So looking forward to making again.Thank you!!!!!!”

“I made this for lunch today and we thoroughly enjoyed it.My SO say it’s one of the best salads he’s ever eaten.When I first tried it I found it a bit too oily (my partner didn’t), and that was with cutting the oil back by almost half.We had the left-overs with dinner by which time the flavours had melded and the excess oil must have absorbed as I didn’t notice it.The flavour was wonderfully zesty, the ingredients complemented each other both in taste and appearance, and the cabbage remained firm and crisp.I used a 400g can of chickpeas, 2 avocados, 2 shallots and everything else as listed along with a little sea salt and freshly cracked black pepper.Thanks for posting.”

“I have to agree that the quantity of oil seemed a bit much so I didn’t do it that way. I had no cabbage, was looking for a salad to use up my romaine. I marinated the avocado and veggies in the oil with some red wine vinegar as well; then scooped them out of the oil and tossed with the romaine. My son suggested that I add a chopped up orange – great idea!”

“Both my husband and I loved this. As frequently happens, we did not have the exact ingredients, so went with what we had. We wanted to do something different with the avacado we had. Only a few of the olives were black pitted, the rest were a “Mediterranean Medley” which I had to pit. They had hot peppers in the jar, so they certainly added zest to the dish! The chickpeas were dried, so I had to cook them first… I used a cup of freshly cooked drained chickpeas. We had the sundried tomatoes, but no Spring onions, so I used about 2 tablespoons of chopped Vidalias. The other substitution was the herb-seasoned salt. I used an Asian Spice blend. It was easy, and very good! Oh, and I did change the olive oil to 1 or 2 tablespoons… We will fix this again. Thanks for posting this.”

“Absolutely the best salad I’ve ever tasted!It’s even better day 2!Slight changes were no onion and a couple scoops of mayo for creaminess.”

“A Fantastic Recipe! Thanks for sharing it! I took clues from MidWest Sunshine and Milla, and used pre-packaged cole slaw mix and herbed feta cheese. I also added some slivered almonds, diced red onion, and diced cucumber, and served the salad on individual beds of baby spinach. A very satisfying and refresing salad.”

“I loved this, but the rest of the family thought it was just okay.It made a nice compliment to the somewhat spicy chicken I served it with.I was a little hesitant about using the full 1/2 cup of olive oil, but had used 2 avocadoes and 3 cups of cabbage so went for it – and it was just right.Next time I might substitute basil for the parsley and use more of it.I think I would use more of the parsley too, as it was perhaps just a little too bland.”

“I’m glad this recipe worked out so well for so many and I’m sorry to ruin the perfect score…I truly am. But I must be honest…maybe I didn’t make it right (I’m certainly no chef extraordinaire)…I doubled the recipe and the only things I did differently were to add some thin sliced red onion (which I would not recommend)and Italian parsley and cilantro. My biggest problem with it is the amount of olive oil (it was fresh extra virgin cold pressed) ; I wish I had thought about it before adding what the recipe calls for…it is so oily that I cannot stand it…so I added cups more cabbage but this hasn’t helped. I also do not like the combination of ingredients but this is perhaps my own fault as I should have knownbetter… people gave it such rave reviews that I overlooked my own experience and tastebuds.I’m going to try to not let it go to waste by serving it over plenty of greens tomorrow? I’m sorry, I’m sure its just me but I hope this might be helpful somehow to someone else.”

“Fantastic salad.I even ate the left overs for breakfast. Also used coleslaw mix and added feta cheese.Was out of sun dried tomatoes and our small market does not carry them so I diced up a roma tomato. Next time I will have sun dried tomatoes on hand…Like day after tomorrow. Deserves 10 stars.So glad you shared this one.”