Cold Chickpea Salad with Tangy Lime Vinaigrette {Gluten-Free}
I feel like chickpeas (otherwise known as garbanzo beans) are the most underrated bean of all the beans. You can go anywhere and find black beans and pinto beans, but I think as a collective, we forget about chickpeas way too much.
In our house we love chickpeas; my son and I are big fans of avocado chickpea toast and chickpea tacos!
A cold garbanzo bean salad is the perfect way to kick off the summer grilling season. This one is loaded with fresh veggies and coated in a homemade tangy lime vinaigrette. The best part is that it only takes a few minutes to throw together!
Ingredients
All of the ingredients in this recipe are naturally gluten free; no searching for specific products makes this salad recipe so easy:
Wildly Organic Olive Oil is my top olive oil choice – and believe me, I use a LOT of olive oil in my cooking. Besides being organic, it is cold-pressed within 24 hours, so it’s the freshest, best tasting olive oil you can get your hands on!
Salt and pepper are the big seasonings in this recipe, so you want to use quality choices. Wildly Organic Pink Himalayan Sea Salt is my favorite choice because it has great flavor and contains tons of trace nutrients and minerals!
Wildly Organic Ground Pepper is much more flavorful than the pepper you get in your grocery store and adds a delicious zing to this salad (and any recipe)
Quick Notes
You can use feta or goat cheese in this recipe. Feta will add a definite tang, while goat cheese is a more mild flavor. My toddler prefers goat cheese so that’s often what I use. Whichever you use, I recommend adding it right before serving for the best taste and texture.
Chill the salad until you’re ready to serve it, and consume within 1-2 days for the best taste and texture.
- 2cans (15 ounces each) chickpeas, drained and rinsed
- 1cup cherry tomatoes, quartered
- 1 avocado, diced
- 4ounces feta or goat cheese, crumbled
- 1/3cup balsamic vinegar
- 1/4cup Wildly Organic Olive Oil
- Juice of half a lime
- 1teaspoon sugar
- pinch dried thyme
- Wildly Organic Himalayan Pink Salt to taste
- Wildly Organic Ground Pepper to taste
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In a mason jar or other lidded container, add balsamic vinegar, Wildly Organic Olive Oil, juice from half a lime, sugar, pinch of thyme and a shake of salt and pepper. Screw lid on tightly and shake well to combine.
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In a large bowl, stir together chickpeas and cherry tomatoes.
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Pour dressing over and stir to combine.
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If serving immediately, add feta or goat cheese and avocado and stir gently to combine. If serving later, refrigerate until ready to serve and add cheese and avocado right before serving.
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Salt and pepper to taste.
The post Cold Chickpea Salad with Tangy Lime Vinaigrette {Gluten-Free} appeared first on Wildly Organic.
Lisa Bonny
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.
