Jen Cafferty

Gluten-free Recipe: Chickpea and Tomato Salad

by Jen Cafferty on August 30th, 2010

This is a very simple salad to prepare.  Make it in advance and allow the flavors to come together in the refrigerator before serving.  Perfect to take for a summer picnic or dinner party or to serve after a long day at work.  And the colors are beautiful!

Salad Ingredients: 2 12oz. cans chickpeas (garbanzo beans), drained 1 large tomato, chopped 1 shallot, chopped 1 red pepper, seeded and chopped 1/2 cup kalamata olives, pitted 2 Tablespoons fresh parsley, chopped 2 Tablespoons, fresh thyme Fresh basil for garnish

For the Dressing: 3 Tablespoons fresh lemon juice 1 clove garlic, crushed 2 Tablespoons olive oil salt and pepper to taste

Combine all salad ingredients together in a bowl.

Put all dressing ingredients in a jar with a lid.  Place a marble in the jar and seal lid.  Shake jar so marble mixes up the dressing ingredients.  If you do not have a jar, mix dressing in a bowl with a whisk.  Pour dressing over salad and toss well to coat.

Cover and let stand at room temperature for at least ten minutes before serving.  If you are able, prepare ahead of time and place covered bowl in the refrigerator until ready to serve.  Stir ingredients before serving.

More Easy Summer Recipes: Quick and Easy Gazpacho Gluten-Free Berry Pie Radish Salad with Lemon Oil Gluten-Free Playdough

------------------------------ Author Information: Jen Cafferty, Chicago, IL Jen Cafferty, Founder, The Gluten Free Cooking Expo Website: Blog:


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