Clean recipe · fodmapeveryday.com
Vegan Low FODMAP Chickpea Salad
Our Vegan Low FODMAP Chickpea Salad is easy, keeps well and works for lunch and snacks. Sometimes it feels like finding a LOFO lunch is the most difficult meal of all. We are often home for breakfast and dinner, but we need lunch on-the-go. It has to be easy enough to whip up quickly and keep in the fridge. And pack well. This Low FODMAP Chickpea Salad checks of all off the boxes – and works on a plate, scooped up with LOFO crackers, layered in a sandwich or stuffed into a hollowed-out tomato.Low FODMAP Serving Size Info: Makes 8 servings; scant 3 cups (480 g)
Original recipe: fodmapeveryday.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Total:
- 10 min
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Ingredients
- 1, 15.5- ounce (439 g) chickpeas, drained, (rinsed and drained)
- 1 medium carrot, (trimmed and chopped into small dice)
- 1 Persian cucumber, (trimmed and chopped into small dice)
- ¼ cup (16 g) finely chopped scallions, (green parts only)
- 2 tablespoons finely chopped flat-leaf parsley; (optional)
- ¼ cup (56 g) vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill
- Kosher salt
- Freshly ground black pepper
Instructions
- Dump your drained chickpeas into a mixing bowl and partially mash with a fork, or a pastry blender if you have one. Stir in the carrot, cucumber and scallions, and parsley if being used. Fold in the mayo, mustard, lemon juice and dill. Taste and season with salt and pepper.
- Chickpea salad is ready to eat! Or, refrigerate in an airtight container for up to 3 days. Serve on a plate, in a sandwich, with LOFO cracker, pretzels – or eat with a spoon!