Gluten-Free Middle Eastern Chickpea Salad
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
Serves 10
What You Need:
1/4 cup fresh lemon juice
Peel of 1 lemon, cut into strips
2 tablespoons olive oil
1 garlic clove, minced
2 red peppers, cut into wide strips
3-1/2 cups cooked brown rice
1 15-ounce can garbanzo beans, drained and rinsed
24 cherry tomatoes, halved
1 cup pitted kalamata olives
1 cucumber, peeled, deseeded, and diced
2 tablespoons chopped fresh parsley
1/4 cup finely diced red onion
What You Do:
- Preheat broiler. In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside.
- Place red peppers on baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and dice peppers.
- In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with lemon juice dressing.
Chef’s Tip: Depending on your preference, you can include the lemon peel in the salad or discard.
Photo: Kim Lutz
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