Gluten-Free Chickpea Tabouleh Salad

Don't be afraid to get creative with this chickpea salad. Use any type of beans in your pantry and any vegetables or herbs in your fridge. Lemon juice can be swapped for most vinegars—if using balsamic vinegar, cut back the amount a bit. Get creative and make it your own. In the summertime, we like to add fresh chopped cucumber or halved cherry tomatoes. It’s a hearty side salad, light lunch/dinner, or healthy snack. The recipe's author, Spencer Rice, is a triathlete and enjoys this dish as a post-workout recovery treat. Don't have fresh onion or garlic? Add a bit extra of the powdered versions. Prefer a vegan version? Skip the cheese. Regardless, let the salad sit for a few minutes before eating, if you can resist. The longer it rests, the more the flavors meld. Refrigerate leftovers in a tightly covered glass container for up to 2 days.