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Mediterranean Chickpea Salad

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Ingredients

Adjust Servings:
1 Medium Cucumber diced into 1-inch pieces
2 large Roma Tomatoes seeds removed and cut into 1-inch pieces
12 oz Chickpeas drained and rinsed
1 bunch Fresh Parsley finely chopped
1 bunch Chives finely chopped
1 tbs Fresh Lemon Juice
2 tbs Red Wine Vinegar
4 tbs Extra Virgin Olive Oil
1 Garlic Cloves minced
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground Pepper
1/2 cup Feta Cheese crumbled

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Mediterranean Chickpea Salad

Features:
  • Gluten Free
  • Vegetarian
  • 40 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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Goin gluten-free has led to less processed foods, more cooking and most importantly, more fruits and vegetables in my diet. I ate a lot of them before, but now they’ve really become the center of what I eat. Sure, there are good gluten free substitutions for pizza, bread and pasta, and I am eating a good amount of those — but I’m trying to focus more on the naturally gluten free side rather than the gluten free substitutions.

And that’s how this amazingly flavorful salad came about. Gluten free or not, eat this and it makes you feel amazing. Clean, fresh and zippy.

Note: This salad can be made a day ahead and kept in the refrigerator. Keep the cut vegetables in a separate container from the dressing, and do not add the feta. When you’re ready to serve, mix it all together and add the feta cheese.

Cucumber, Tomato and Chickpea Salad

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Steps

1
Done

In a large bowl, add the cucumber, tomato, chickpeas, parsley and chives. Mix gently to combine.

2
Done

In a small bowl, mix together the lemon zest and juice, red wine vinegar, olive oil, minced garlic, salt and pepper. Pour over vegetable mixture and stir gently to coat.

3
Done

Add the crumbled feta, stir gently to combine and taste for seasoning. Serve at room temperature.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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3 Comments Hide Comments

I need to read your other blog! how do you keep up with two?! you go girl! gluten free would be so tough for me, but I’ll live vicariously through you! this salad would be a hit for me for sure. I love chickpeas!

Alex, I’m not keeping up very well! It is hard. Plus I write for the Weekly Volcano. I just try not to be too hard on myself if I don’t meet my posting goals. Your posting frequency on your blog is an inspiration to me! Thanks for checking out the recipe 🙂

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