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!
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.
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.