Moroccan Chickpea Salad

Moroccan Chickpea Salad - this one scores a 10/10 for gluten free leftover-worthiness!

My friend Erin (who by the way works at a winery, how cool is that!) sent me this new recipe she found. She’s an allergy-laden foodie like me and I take her recommendations very seriously! This dish was a nice, light change from the really heavy meals my bf and I typically make, and my stomach actually felt great afterwards! (My stomach has been giving me the cold shoulder as of late).

Erin found this recipe on a new Canadian recipe site, 20 Minute Supper Club. I pretty much followed this particular

recipe verbatim, (unusual for me!), but I didn’t need to take any “short cuts” this time. I bought all the ingredients, every single one, and it was truly an easy dish to make! No cooking!!

Okay, I did actually cook. I baked some chicken breasts as per Erin’s suggestion and threw them on top. Good call Erin!

Here she be!

Moroccan Chickpea Salad

Ingredients

• 1 stalk celery, diced
• 1 green pepper, diced
• 1 med. tomato, diced
• 1 med. onion or 6 green onions, diced (I used green onions – very tasty!)
• 1 can chickpeas, drained
• 1/2 cup of feta cheese
• 2 T olive oil
• 3 T red wine vinegar
• 2 T fresh lemon juice (about 1/2 lemon)
• 1 T fresh parsley
• 1 tsp fresh mint
• 1 T  ground cumin
• salt & pepper to taste

Directions

Toss diced vegetables & drained chickpeas. Stir dressing ingredients together. Pour over veggies and toss.

Easy as pie!

Naturally, I doubled this recipe as thankfully so – it made great leftovers, no reheating necessary!