Low-FODMAP Middle Eastern Chickpea Salad; Gluten-free, Vegan
August 15, 2019
This is my mother-in-law’s recipe for a Middle Eastern (she called it Israeli) Chickpea Salad that I just came across in my old recipe book. I knew I had to modify it for low-FODMAP since we can have canned chickpeas!
This recipe is simple and delicious, one-bowl preparation.
Fun FODMAP fact: Note that green and red peppers are a little different in FODMAP content. While you can enjoy red bell pepper, freely, you have to limit serves to about 1/6 for green pepper. Also, make sure you drain the chickpeas- the liquid in the can is where the FODMAPs are. Do not substitute regular chickpeas as they are much higher in FODMAP content!
You may also love my low-FODMAP Superfood Kale Salad and my low-FODMAP Cobb Salad recipes. Or over 300 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Middle Eastern Chickpea Salad; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 8
Prep time 10 min
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed of liquid
- 3/4 cup chopped fresh parsley
- 1 red bell pepper, chopped into small cubes
- 1/2 medium green bell pepper, chopped into small cubes
- 2 cups chopped cucumber (about 1 medium cucumber)
- 1 tsp fresh scallion tips, chopped (green tips only)
- Dressing ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or raspberry vinegar
- 2 & 1/2 tablespoons maple syrup
- 2 teaspoons fresh lemon juice
Directions
- Whisk together dressing ingredients in a large glass or small bowl
- Place salad ingredients in large bowl and toss with dressing
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