Chickpea Salad with Feta Cheese, Serrano Peppers, Kalamata Olives in a Lemon Olive Oil Dressing
This is a salad dreams are made of! Naturally gluten-free, it's packed with flavor and so well balanced! Savory, salty, tangy, a bit of a kick.. and unbelievably delicious warm or cold.
Chickpea Salad with Feta Cheese, Serrano Peppers, Kalamata Olives in a Lemon Olive Oil Dressing
Simple, Mouth-watering and Satisfying!
This is my new favorite salad!
I made it today for my husband and myself for lunch and we both loved it so much, I had to share!
It is crazy simple, the most amazing blend of flavors and so satisfying!
Seriously, it is one of those dishes where everything just comes together perfectly!
Chickpeas cooked up with olive oil, red onion and garlic, then tossed with a mouth watering mix of feta, serrano peppers, kalamata olives, cilantro, lemon zest and lemon juice.
It is savory, has a bit of a kick, salty, tangy and unbelievably delicious warm or cold!
We adapted the recipe from one we found in an old issue of Vegetarian Today, a now defunct magazine.
All you need is canned chickpeas, feta, lemon juice and zest, cilantro, red onion, garlic, olive oil (not pictured), kalamata olives, scallions, salt and pepper.
And it comes together quickly!
First heat the olive oil in a medium skillet and saute the red onion and garlic until soft and tender.
Then add the chickpeas and mix to combine and warm the chickpeas. Season with a sprinkle of salt and pepper. The chickpeas will absorb a bit of the flavored olive oil and be so tasty!
Then simply place the warm chickpea mix in a large bowl. Add in the rest of the ingredients and toss together.
That’s it!
And each bit is pure heaven!
The feta and olives give it a savory and salty flavor. The Serrano peppers give it a bit of a kick. The cilantro, lemon juice and zest give it a brightness!
And the lemon – olive oil dressing combo is divine!
This salad delicious warm or cold and is perfect as a small lunch or hearty side dish.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
This naturally gluten-free salad is bursting with flavor and so satisfying! It's a mouth watering blend of savory, salty, tangy, plus a bit of a kick and it's unbelievably delicious! Recipe adapted from Vegetarian Today, a now defunct Magazine. Serving size varies on whether it's a side dish or a meal.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Side, Lunch
Cuisine: Gluten-Free, Vegetarian, Nut-Free
Serves: 2-4 servings
Ingredients
¼ cup extra virgin olive oil
heaping ½ cup red onion, diced
3 cloves garlic, minced
2 15.5oz cans chickpeas, drained and rinsed
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese
¼ cup scallions, green and white parts, sliced (about 1 bunch)
16 kalamata olives, sliced
2 serrano peppers, de-seeded and minced
4 tablespoons lemon juice (about 1 large lemon)
1 teaspoon lemon zest (about 1 large lemon)
salt and pepper to taste
Instructions
In a medium skillet, heat olive oil over medium heat until shimmering but not burning. Add onion and garlic and cook until sot and tender, about 3-4 minutes.
Add chickpeas and stir to combine. Cook over medium heat an additional 1-2 minutes or until chickpeas warm and absorbed some of oil. Sprinkle with salt and pepper.
Pour warm chickpea mix into a large bowl. Add feta, scallions, olives, peppers, cilantro, lemon zest and lemon juice. Stir to combine.
Serve warm, room temperature or cold.
Stores well in refrigerator in a sealed container for several days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...