Big 'Ole Italian Salad

Big 'Ole Italian Salad: Chickpeas, olive, capers, and summer's sweet tomatoes come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day.  Even Paleo eaters will enjoy :)

EASY          Servings: 6       Ready In: 10 minutes

Big 'Ole Italian Chickpea Salad - Healthy, Gluten-Free, Grain-Free, Oil-Free, Bean, Olive, Caper, Plant-Based, Vegan Recipe

Big 'Ole Italian Chickpea Salad - Healthy, Gluten-Free, Grain-Free, Oil-Free, Bean, Olive, Caper, Plant-Based, Vegan Recipe

Ingredients

1/2 medium red onion
1 tbsp. dried oregano
2 tbsp. red wine vinegar
1 jar (3.5 oz) capers
1 seedless cucumber
1 pint grape tomatoes
1 jar (9.5 oz) pitted kalamata olives
1 (15-ounce) can chickpeas
1/8 tsp. salt
Dash of black pepper


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Big 'Ole Italian Chickpea Salad - Healthy, Gluten-Free, Grain-Free, Oil-Free, Bean, Olive, Caper, Plant-Based, Vegan Recipe Pin

Procedure

Gather ingredients. 
To make the salad: Thinly slice the red onion. 
In a large mixing bowl, combine the red onion, red wine vinegar, oregano, salt, and pepper. 
Add a couple tablespoons of the brine from the jar of capers. Drain off the remaining brine and add the capers to the mixing bowl. 
Thinly slice the cucumber. Slice the olives. Halve the tomatoes. Drain and rinse the chickpeas. 
Add the cucumber, olives, tomatoes, and chickpeas to the mixing bowl.  Stir well to combine.
Serve and enjoy. This salad gets even better after it sits for a days. 
Enjoy at room temperature to really taste all of the flavors.

Chef's Tips: Keep olives, capers, and canned chickpeas on hand so you can make this salad any time.  You can use any kind of tomatoes and even toss in other vegetables like sliced celery, roasted red peppers, and sliced mushrooms.

Yield: 10 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 3/4 cups)

Calories 146.61
Calories From Fat (43%) 63.18
% Daily Value
Total Fat 7.08g 11%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 717.03mg 30%
Potassium 298.79mg 9%
Total Carbohydrates 17.18g 6%
Fiber 4.8g 19%
Sugar 3.81g
Protein 4.71g 9%
Calcium 10.78mg 1%
Iron 46.73mg 260%
Vitamin A 477.59IU 10%
Vitamin C 1277.93mg 2130


This is your answer for dairy-free, vegan Feta cheese. Made with the traditional technique of dairy feta, gluten-free organic tofu is pickled before soaking in an oil-free marinade. Enjoy this plant-based recipe over my Take Anywhere Healthy Salad, Orzo Pasta Salad or baked potatoes. More healthy plant-based recipes at: www.plants-rule.com