Hearty Summer Salad

Brunch or summertime meals can be difficult for those who are gluten intolerant or eat a gluten free diet. 

Cookouts often mean that you're getting foods such as hamburgers which incorporate gluten laden ingredients and may also require buns. Gluten free can be a bit more difficult when trying to whip up a cool and easy summertime meal which doesn't require a lot of cooking. 

This chickpea and black eyed pea salad is amazingly healthy and refreshing for those days when you just can't even look at the stove. 

High in protein and in fiber, you'll be well nourished while getting a break from the day to day cooking grind on those hot summer days.

You will need:

  • 2 of the 15 oz. cans chickpeas
  • 2 of the 15 oz. cans black-eyed peas
  • 2-15 oz. cans artichoke hearts
  • 4 large tomatoes
  • ½ large onion
  • 3 large fresh garlic cloves
  • ¼ cup olive oil
  • ½ cup balsamic vinegar
  • A few pinches parsley
  • Fresh ground salt
  • Pepper to taste
  • 1/4 cup green olives
  • 1/4 teaspoon dried basil

To make:

Drain the beans and add to a bowl.

Chop the artichoke hearts into 8 pieces each and add to the mixture.

Chop tomatoes or dice them into pieces.

Dice your onion and add to the mixture.

Crush the garlic and mince it very finely. 

Drain olives and add to the mixture.

Chop the parsley finely.

Add the basil.

Mix your vinegar and olive oil To 
make a lovely topping.

Drizzle the dressing over the top.

Allow to cool in the refrigerator to blend your flavors for about an hour.

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