Served this to 50 hungry sailors (x2 recipe as side to Greek themed dinner). Got rave reviews. I like flavorful salads and took the advice of other reviewers; doubled the red wine vinegar plus I couldn't get the tomato feta, so I added sundried tomatoes and also marinated artichoke hearts. I mixed it earlier in the day (without the feta and basil) and it traveled well. Fresh basil made all the difference. This will become a staple for my Greek menus. Thanks for sharing!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
We enjoyed this though I think next time I will either double the red wine vinegar or add another seasoning. The combination of ingredients was excellent it just needs a little more flavor to the dressing. Thanks for sharing this.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
DH loves chickpeas so I am always looking for new ways to make them. I used diced red peppers in place of the roasted ones. (He doesn't like them.) Made for ZWT6 - No-Nonsense Nibblers.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was delicious and so easy to prepare. The roasted red peppers set against the green onion and red wine vinegar really seemed to make all the flavors come alive. Thanks for sharing your recipe, JanuaryBride. Made for Zaar World Tour #6.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Really refreshing salad, especially if you're not interested in cooking over the stove. I greatly enjoyed the combination of corn and chickpeas.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Thanks for a great easy recipe. My daughters and I loved it.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I made this this morning for lunch for us today. I used half the fetta and threw in a 185g can of tuna in brine and I used canned corn rather than frozen. I'm sick with a cold at the moment, but could feel this doing me good as I ate it (or so I like to think it was!). Once again, a dish made easily with all a well stocked traveller had on hand. Thanks JB I can't wait to make this again (perhaps tomorrow!!!)
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I really love bean salads, and this sure is a winner! I wished I could have found tomato basil flavor feta, but I could not so I added some sundried tomatoes (dry pack). I also had to substitute cider vinegar and balsamic vinegar for the red wine vinegar because I ran out. Also, I just about doubled the vinegar. I liked the fact that it didn't call for excess amounts of oil. I used some dried basil instead of fresh and used a fresh red pepper instead of jarred for some crunch. A really great recipe and extremely easy to make!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
What a delicious salad, JB! It is so fresh, crisp and full of flavours! Luv the combination of basil, feta, chickpeas, corn and peppers! Very, very yummy and quite addicting, too! :)
I will surely make this again and again as it is perfect for lunch at uni or as a light dinner. Mmmm!
THANKS SO MUCH for sharing it with us!
Made and reviewed for Veggie Swap #16 November 09.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Very nice and fresh, and more importantly, not the same old thing. I made this with fresh corn off the cob and homemade roasted peppers (yes, they were leftovers!). The only substitution I made was I used avocado oil and cilantro. Made for ZWT5.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was a few of my favorite things! I loved the simplicity and freshness of this. I roasted my own peppers and skipped the green onion only because I didn't have any. Everyone loved it (even my picky in-laws) and I couldn't wait to eat the rest the next day with some chopped grilled chicken and shredded romaine. YUM!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I made this using canned corn so I didn't have to wait for it to thaw. This is a lovely salad that went great with our BBQ dinner, the leftovers I had the next day over salad greens, I tasted it before I put the dressing on & I think I preferred it naked though!! Thanks JB!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
