I don't know why I always seem to gravitate toward chickpea salads. They all turn out basically the same, and yet I continually test recipes for them, even though they aren't even one of my favorite things to eat. I think I make them because they use so many vegetables, and that makes me feel virtuous, even when served alongside a rack of ribs and assorted other not-good-for-you dishes, as it was this weekend at a BBQ we hosted.
Mediterranean Chickpea Salad (pg 15 of Meatless) was essentially the same chickpea salad as any other. One slight difference is that the chickpeas are left to sit for an hour in a mixture of garlic paste, pepper, olive oil, vinegar, and oregano. I'm not sure that this step really contributed much to the overall flavor of the dish. After the hour, the chickpeas are tossed together with tomatoes, cucumber, green pepper, carrots, scallions, parsley, and basil.
There was one lone kidney bean in my can of chickpeas. Weird.
Conclusion: Liked it, in the way I like all chickpea salads.