Preparation

10 Minuten

Making

10 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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FOR THE SALAD

Serves 4

  • 400 g chickpeas (drained)
  • 1 medium cucumber (diced)
  • 1 bell pepper (diced)
  • 1/2 red onion (diced)
  • 80 g black olives (diced)
  • 80 g crumbled feta
  • Salt
  • Pepper

FOR THE VINAIGRETTE

  • 100 ml extra virgin olive oil
  • 50 ml white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped parsley
  • ½ teaspoon paprika
  • Salt
  • Pepper

Making

  1. 01
    In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
  2. 02
    In a jar with a lid, combine the olive oil, vinegar, lemon juice, parsley, and paprika. Close the jar and shake well until the dressing emulsifies. Season to taste with salt and pepper.
  3. 03
    Dress the salad with vinaigrette just before serving.

❤️ Tip

You can also use scallions instead of red onions and zucchini instead of cucumber.

Did you know?

Chickpeas are among the oldest cultivated plants and have been grown for over 7,000 years. They are a rich source of plant-based protein and fiber.

Our Tip

Let the salad sit for at least 15 minutes before serving—this allows the chickpeas to absorb the dressing and become more flavorful.