Gluten-Free Chickpea Salad Bowl

Ingredients

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

Instructions

1. 1

   Prepare your base by cooking the rice or certified 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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.