Recipe Club: Vegan Middle Eastern Chickpea Salad
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Middle Eastern Chickpea Salad
Summer salads are the perfect dish to bring to a picnic potluck. But for parties that last all day long, you need more than lettuce. Enter this gluten-free, Middle East-inspired chickpea salad, which is hearty enough to keep party goers satisfied all day. Packed with roasted red peppers, crisp cucumbers, and tomatoes tossed in a lemony garlic dressing, it's a cinch to prepare. Want a couple extra sides? Cookbook author Kim Lutz shares even more gluten-free summer potluck dishes, written exclusively for VegNews readers.
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Serves 10
What You Need:
1/4 cup fresh lemon juice
Peel of 1 lemon, cut into strips
2 tablespoons olive oil
1 minced garlic clove
2 red peppers, cut into wide strips
3-1/2 cups cooked brown rice
1 15-ounce can garbanzo beans, drained and rinsed
24 cherry tomatoes, halved
1 cup pitted kalamata olives
1 cucumber, peeled, deseeded, and diced
2 tablespoons chopped fresh parsley
1/4 cup finely diced red onion
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What You Do:
1. Preheat broiler. In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside.

2. On a baking sheet, place red peppers and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, then dice peppers.

3. In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with dressing. Depending on your preference, you can include the lemon peel in the salad or discard.

Photo by Kim Lutz
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