Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing

Name: Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1, 15- ounce (425 g) chickpeas rinsed and drained, (skins removed); 1 tablespoon low FODMAP Garlic-Infused Oil, (made with olive oil, purchased or homemade); Kosher salt; Freshly ground black pepper; 1/8 teaspoon smoked paprika; 3 cups (141 g) shredded romaine; ½ cup (16 g) chopped curly (or flat leaf) parsley; ½ cup (32 g) chopped scallions, (green parts only); 140 g (5 ounces) cherry tomatoes, (halved or quartered, as needed); 1, 6- inch (15 cm) Persian cucumber, (ends trimmed, quartered lengthwise, and chopped); 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Low FODMAP garlic powder, (such as FreeFod or Fodmazing); ¼ cup (60 ml) low FODMAP Garlic-Infused Oil, (made with olive oil, purchased or homemade); 2 tablespoons well-stirred tahini, (such as Soom brand); 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1/8 teaspoon dried oregano

Instructions

Prep:15minCook:25min

This plant-based, vegan Low FODMAP Crispy Chickpea ChoppedSalad with Lemon Tahini Dressing just might become your favorite lunch. Lots of fresh, juicy vegetables, crispy, roasted chickpeas provide fiber and protein, and tahini and freshly squeezed lemon juice bring it all together with a smooth, tangy dressing.Low FODMAP Serving Size Info: Makes 6 cups salad; 6 servings; about 1 cup per serving.

Updated at: Tue, 21 Jan 2025 20:06:26 GMT