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Herbed chickpea salad from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • chickpeas
  • dried oregano
  • parsley
  • sweet white onions

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Notes about this recipe

  • Rutabaga on April 02, 2014

    This salad is a good example of the whole being greater than the sum of its very humble parts. The chickpeas just soak up the flavor, and when I served it at a barbecue, people raved about it. Although it is extra work, removing the chickpea skins as suggested makes all the difference.

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