Gluten-Free Mediterranean Chickpea Salad
This Gluten-Free Mediterranean Chickpea Salad is a light, refreshing, and nutrient-packed dish perfect for a wholesome lunch. Combining protein-rich chickpeas with a bounty of fresh vegetables, herbs, and a zesty lemon vinaigrette, it captures the essence of Mediterranean cuisine in a gluten-free form. It's quick to prepare and can be served as a main dish or a side, making it versatile for any meal.
Ingredients
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 cucumber diced
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/4 cup kalamata olives pitted and halved
- 1/4 cup crumbled feta cheese ensure it's gluten-free
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard ensure it's gluten-free
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, kalamata olives, crumbled feta cheese, parsley, and mint. Toss gently to mix.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
- Dress the Salad: Pour the lemon vinaigrette over the salad and toss to ensure everything is evenly coated with the dressing.
- Chill or Serve Immediately: For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. However, it can also be served immediately if desired.
- Garnish and Serve: Before serving, give the salad a final toss. You can garnish with additional herbs or feta cheese if you like.