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
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
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 ...