Gluten-free recipes

Gluten-free mediterranean chickpea quinoa salad

A fresh herb-packed quinoa salad with chickpeas, cucumber, tomato, and lemon.

Ingredients

• 1 cup quinoa
• one 15-oz can chickpeas, drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 3/4 tsp salt

Steps

1. Rinse quinoa and cook in 2 cups water 15 minutes until fluffy, then cool.
2. In a large bowl, combine chickpeas, cucumber, tomatoes, parsley, and mint.
3. Add the cooled quinoa.
4. Whisk lemon juice, olive oil, and salt and pour over the salad.
5. Toss well and serve chilled or at room temperature.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.