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Chickpea Salad

By Theresa Santandrea-Cull

 

This is an excellent take-along salad for the beach or a picnic. It also makes a delicious, healthy snack when you get peckish. Co-author of Complete Gluten-Free Diet & Nutrition Guide, Theresa Santandrea-Cull’s family loves it all year long.

 

 

Tip: A 19-oz (540 mL) can of chickpeas will yield about 2 cups (500 mL) once the beans are drained and rinsed, so you’ll need 2 cans of that size for this recipe. If you have smaller or larger cans, you can use the volume called for or just add the amount from your can.

 

4 cups            drained rinsed canned chickpeas            1 L

1⁄2 cup            chopped onion            125 mL

1⁄2 cup            chopped red bell pepper            125 mL

8            cherry tomatoes, quartered            8

2            cloves garlic, minced            2

2            carrots, chopped            2

3 tbsp            freshly squeezed lemon juice            45 mL

3 tbsp            rosemary-flavored vinegar            45 mL

2 tbsp            extra virgin olive oil            30 mL

1 tbsp            GF prepared mustard            15 mL

1 tsp            dried parsley            5 mL

1 tsp            dried basil            5 mL

1⁄2 tsp            dried oregano            2 mL

1⁄2 tsp            dried rosemary            2 mL

            Salt and freshly ground black pepper


1.   In a large bowl, combine chickpeas, onion, red pepper, tomatoes, garlic and carrots.

2.   In a small bowl, whisk together lemon juice, vinegar, oil, mustard, parsley, basil, oregano and rosemary. Drizzle over salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors.

 

Makes 6 to 8 servings