A Fresh Twist on a Side Salad: Vegan, Vegetarian, and Gluten-free

It’s summer, the time of year for barbeques and potluck dinners—events I had always enjoyed, until I had to adhere to a special diet that restricts not only my gluten intake, but my ability to eat the ubiquitous tomatoes, peppers, and white potatoes that abound in most American’s diets. For such occasions, I would prefer to bring a gluten-free dessert, but that leaves me with the distinct possibility of having nothing but dessert that I can eat. Also, many of my friends are vegetarians or vegans. So, when I attend a potluck, I try to bring a recipe that fits into as many special diet categories as possible. Hummus is one of my go-to dishes, but it is also one that others are likely to bring. And I don’t want to take hummus every time I share food.

So, for a potluck last week, I decided to create something original with the ingredients I had on hand.  This chickpea salad, which I had never eaten before, is crispy and fresh-tasting. It’s vegan/vegetarian and gluten-free. And super easy!

Chickpea Salad
4 radishes, chopped
2 stalks celery, chopped
1 large English cucumber (“burpless”), chopped
1 red onion, chopped
1 can chickpeas, drained and rinsed
Savory gluten-free, dairy-free dressing (I used a Greek vinaigrette)

Chop vegetables and add chickpeas. Toss with dressing. Refrigerate and allow favors to blend for several hours or overnight. Yield: 8 side salad portions.

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I was pleasantly surprised that the food at the potluck included many dishes that I could eat. I was also glad I hadn’t brought hummus, as it would have been a duplicate.

This salad was so good that I ate the leftovers for a light dinner before my folksinging jam session.

So, try a new quick and easy recipe, and please yourself and your friends with this chickpea salad.