Perfect alternative for a pasta salad if you’re looking for something that’s not only gluten-free but also full of good-for-you veggies! This is perfect to make ahead of time because the longer it sits, the better it tastes… within reason, of course, but you won’t want to wait too long to eat this up anyway.
Prep Time: 15 minutes | Serves: 8-10
Ingredients:
- 3 (15 oz) cans chickpeas, drained and rinsed
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large serving bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese.
- Whisk together all dressing ingredients in a small bowl.
- Pour dressing over salad and toss gently to combine.
- Fold in fresh herbs just before serving.
- Let sit for 15 minutes to allow flavors to meld before serving.
Variation: Add diced avocado just before serving for extra creaminess, or substitute goat cheese for the feta for a milder flavor.
Transport Tips:
- Keep it Cool: Pack salad in an insulated container with ice packs
- Separate Wet from Dry: Pack dressing separately and toss just before serving
- Bring Serving Utensils: Don’t forget large spoons and tongs for easy serving
- Label Clearly: Make sure to mark your dishes as gluten-free for other guests who might need to avoid gluten