Gluten-Free Chickpea Salad Bowl

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 can (15 oz) chickpeas, rinsed and drained Shop
• 2 cups fresh vegetables of choice (e.g., chopped bell peppers, cucumber, cherry tomatoes, shredded carrots, spinach)
• 2 tbsp gluten-free sauce (e.g., gluten-free tamari, olive oil, or your favorite gluten-free dressing) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1. 1 Prepare your base by cooking the rice or gluten-free noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, drain any excess water and set aside to cool slightly.
2. 2 While the base is cooking, prepare the chickpeas and vegetables. Rinse and drain the chickpeas thoroughly, then place them in a medium bowl. Chop or slice your chosen fresh vegetables into bite-sized pieces, aiming for about 2 cups total.
3. 3 In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and sesame oil or olive oil. Season this dressing with salt and black pepper to your preference, tasting and adjusting as needed.
4. 4 Assemble the chickpea salad by adding the prepared chickpeas and chopped fresh vegetables to the bowl with the dressing. Gently toss everything together until the chickpeas and vegetables are evenly coated with the zesty dressing, ensuring a vibrant mix.
5. 5 To serve, divide the cooked rice, quinoa, or gluten-free noodles among four bowls. Top each base generously with the dressed chickpea and vegetable mixture. You can serve immediately or refrigerate for up to 2 days, allowing the flavors to meld.

Nutrition (per serving)

Tips & Notes

• After rinsing the chickpeas, roll them in a clean towel to dry them and knock off any loose skins. Dry chickpeas hold onto the small amount of dressing instead of watering it down.
• If you use quinoa or gluten-free noodles, choose ones labeled gluten-free, since both can be processed alongside gluten grains. Rinse cooked noodles under cold water after draining so they do not clump into a sticky mass as they cool.
• The dressed chickpeas only get better over the 2 days in the fridge, but cucumber, tomatoes and spinach turn watery and limp once dressed. For packed lunches, keep those vegetables separate and add them just before eating.

Common questions