Day 3 – Gluten-Free Mediterranean Chick Pea Salad
(Prep Time: 30 Minutes ~ Cook Time: 2 Hours)
**The cook time stated above will be greatly reduced if you choose to use canned product. Staying true to the “whole food lifestyle” we chose to make this snack/lunch/appetizer option from scratch. You may choose to use canned product to save time.
2 Cups of Chick Peas (Cooked from Dry or From the Can)
3 Whole Red Bell Peppers Medium Diced (From the Jar or Roasted from Raw) Skins and Seeds Removed
6 Roma Tomatoes Oven Roasted (or Fresh Tomatoes to Save Time) Skins Removed
1 Jalapeño Pepper, Roasted, De-skinned, Deseeded Small Diced (or Fresh Jalapeños
Deseeded Small Diced).
1/4 Cup of Chopped Olives (Preferably Kalamata Olives)
2 Scallions Finely Chopped
5 Basil Leaves Roughly Chopped
6 Sprigs of Parsley Roughly Chopped
1 Clove of Garlic Minced
2-5 Tablespoons of Extra Virgin Olive Oil
The Juice of 1 Small Lemon
2-3 Anchovy Filets Minced (Optional)
2 Links of Roasted or Sauteed Gluten-Free Chorizo Sausage Small Diced (Non-Vegetarian Option) After cooking the chorizo there will be some oil rendered. Reserve 3 tablespoons of the rendered oil to mix back into the final salad.
1 Teaspoon of Smoked Paprika (Only Add if You are Not Using Chorizo Sausage)
Salt and Pepper to Taste
If cooking from scratch, first take the time to fully cook your chick peas, tomatoes, red bell peppers, jalapeños and chorizo.
Otherwise the only thing you will need to do is mix all ingredients well and season with salt and pepper.
*This dish can be served either warm or cold. If you would like to serve it warm, heat all ingredients on low for 8-10 minutes before serving (stirring occasionally).
Cooking Tip: (Self-Steaming)
Roast your jalapeños and red bell peppers at 400F in a cooking vessel lined with parchment paper.
Every 7-8 minutes turn the product. This will ensure the entire exterior of the skin becomes somewhat charred.
Once the product has become charred throughout the exterior (and soft to touch), remove it from the oven and place it in a heat-resistant bowl (stainless steel, ceramic, porcelain or pyrex). Cover the bowl with cling film and let it sit for 10 minutes.
This procedure will allow the skin to separate from the flesh, allowing the skin to be easily removed.