A delicious and healthy gluten-free Chickpea Salad with Easy Lemon Dressing that takes less than 20 minutes to make!
This isn’t your ordinary chickpea salad folks. This one is loaded with so many goodies that your taste buds will think they’ve turned into party poppers. Just take a look at the textures in that bowl. And the colors, oh the pretty colors.
If you love Mediterranean food, then this gluten-free chickpea, kalamata olive, and palm heart salad is going to steal your heart. Every bite offers an explosion of flavor; there are big pieces of tangy palm hearts, savory olives, juicy tomatoes, creamy chickpeas, and fresh peppery basil leaves, all topped with a tart lemon dressing that’s so easy to make. This isn’t just a salad, it’s a meal, and it’s a meal that takes less than twenty minutes to make. Now do I have your attention?
HOW TO MAKE A HEALTHY AND QUICK CHICKPEA SALAD
It’s so easy it’s almost stupid. Almost. The only thing that prevents it from being a salad for dummies is that it’s so healthy and delicious, all the smart people will make it.
Make a batch of chickpeas or open two cans and drain and rinse off the brine. Keep the brine, aka aquafaba, and make these.
Slice the palm hearts.
Dice the tomato.
Chop some fresh basil.
Whip up the lemon dressing.
Fold the chickpeas, palm hearts, tomato, basil, olives, and dressing together until combined. Grate some fresh lemon zest on top, sprinkle some pink Himalayan salt over the salad, and add freshly ground black pepper to taste. NOTE: Don’t skip the lemon zest, it makes the salad!
Eat it!
See, I told you this was super easy.
Serve it with a warm and crunchy baguette and some crisp white wine for the perfect summer dinner. And don’t forget to make enough so you can have some for lunch the next day.
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Yields 6 Cups
A healthy and fresh salad that is hearty enough to make a meal. Filled with protein packed chickpeas and Mediterranean vegetables, with a bright and tangy lemon dressing.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 30 oz (850 g) of cooked chickpeas
- 1 (25 oz [708 g]) jar of palm hearts, sliced into 1-inch (2.54 cm) pieces
- 2 large tomatoes, seeded and diced
- 2 cups pitted Kalamata olives
- 1 cup coarsely chopped fresh basil
- Zest from one lemon
- Ground pink Himalayan sea salt
- Ground black pepper to taste
- FOR THE DRESSING
- Juice from 1 large lemon, approximately 1/3 cup (80 ml)
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 ½ tsp (.8 g) Italian seasoning, crushed
- Ground sea salt and black pepper to taste
Instructions
- TO MAKE THE DRESSING
- Whisk the lemon juice, vinegar, olive oil, Italian seasoning, salt, and pepper together until well combined
- TO MAKE THE SALAD
- In a large bowl, fold the chickpeas, palm hearts, tomatoes, olives, basil, and dressing together until combined. Grate the lemon zest on top, sprinkle a thin layer of the pink Himalayan sea salt over the salad, and add black pepper to taste.
- Enjoy!
Notes
Don't skip the lemon zest, it makes the salad.
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