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Ask Chef Tony - On Going Gluten Free, Episode 15

AskChefTony's picture
We're taking a step back to look into gluten. There is a growing awareness of gluten and gluten intolerance and Tony himself has found that gluten may have been affecting his health. So we are embarking on an exploration of gluten and it's impact on health and of course how to continue to enjoy wonderful food and flavors while avoiding gluten. Enjoy.
  Boiled chickpeas 2 Cup (32 tbs), peeled
  Bell pepper 1 (chopped)
  Carrots 2 Medium (copped)
  Celery 2 Medium (chopped)
  Zucchini 1 (chopped)
  Onion 1⁄2 (chopped)
  Garlic 2 Clove (10 gm) (Minced)
  Tomato 1 (Chopped)
  Fennel seeds 2 Tablespoon
  Red wine vinegar 5 Teaspoon (*add more to taste if desired)
  Olive oil 2 Tablespoon (*add more to taste if desired)
  Balsamic vinegar/Kosher red wine 2 Tablespoon (*add more to taste if desired)
  Pepper 1 Dash
  Salt 1 Pinch
  Lemon 1⁄2

1. In a large bowl mix together chickpeas, bell peppers, zucchini, celery, carrots, and garlic.
2. Squeeze lemon, sprinkle fennel seeds, add in tomatoes and onions keep tossing.
3. Drizzle red wine vinegar, balsamic glaze and olive oil over the salad. Toss well.

4. Serve Chickpea Salad with roasted chicken and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Chickpea Salad

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