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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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad, Lunch, Side
Cuisine: Gluten-Free, Nut-Free, Vegetarian
Servings: 2 -4 servings
Author: Healthy Gluten-free Family

Ingredients

  • 1/4 cup extra virgin olive oil
  • heaping 1/2 cup red onion diced
  • 3 cloves garlic minced
  • 2 15.5 oz cans chickpeas drained and rinsed
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 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.
  • Enjoy!
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