When the occasion calls for a fantastically simple, healthy, and delicious side dish, reach for this chickpea salad recipe by GFF editor Cindy Rice’s son, Spencer. Made from pantry staples and easily adapted to make best use of whatever items you have on hand, it’s lunch in a snap, picnic fare for crowds (when doubled or tripled), or an anytime snack that satisfies.
Gluten-Free Chickpea Tabbouleh 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.
- 1 (15-ounce) can chickpeas drained and rinsed under warm water for 1 minute to soften
- 2 to 3 Tablespoons fresh lemon juice
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon finely diced red onion (optional)
- 1 small clove garlic minced
- 1/2 teaspoon dried oregano or dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch of red chili flakes to taste
- Handful of any fresh greens you have on hand (optional)
- 2 Tablespoons fresh herbs if available (we like basil, dill, parsley)
- 3 ounces diced feta cheese (optional)
- Kosher salt and freshly ground black pepper
Combine all the ingredients except the salt and pepper in a bowl and stir gently. Season with salt and pepper to taste.