Vegan Low FODMAP Chickpea Salad

Name: Vegan Low FODMAP Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
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

Prep:10min

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)

Updated at: Fri, 28 Mar 2025 02:17:47 GMT