Chickpea Salad with Feta Cheese, Serrano Peppers, Kalamata Olives in a Lemon Olive Oil Dressing
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.
Course: Salad, Lunch, Side
Cuisine: Gluten-Free, Nut-Free, Vegetarian
Servings: 2-4 servings
Author: Healthy Gluten-free Family
1/4cupextra virgin olive oil
heaping 1/2 cup red oniondiced
2 15.5ozcans chickpeasdrained and rinsed
1/2cupcrumbled feta cheese
1/4cupscallionsgreen and white parts, sliced (about 1 bunch)
2serrano peppersde-seeded and minced
4tablespoonslemon juiceabout 1 large lemon
1teaspoonlemon zestabout 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.