Refreshing Chickpea & Quinoa Salad

Summer, summer, summer… The time when you get invited to endless picnics and BBQ’s and wonder what vegan low-FODMAP food you’ll be able to eat!? For the record, I love summer. Nothing quite makes you feel alive like the feeling of sun on your skin, the fresh summer smells, some Bob Marley in the background and, if you’re lucky, a cold Corona. 

This salad is the answer! It’s a great crowd pleaser, makes for a brilliant BBQ accompaniment and is perfect for casual get togethers. But be warned the omnis will want to eat it all.

This no-cook recipe has become my go-to over the last couple of weeks. The satisfying chickpeas keep you nice and full and it’s really easy to put together – all you need is vibrant vegetables and canned chickpeas (which most of you probably have as larder staples).

This is a lovely summery salad, full of fresh ingredients offering different textures and colours. Delicious as a main, this can also be served as a side and is always a hit at summer lunches.

The chickpeas are combined with juicy peppers, refreshing cucumber and crunchy quinoa all tossed in a homemade lime and cumin dressing.

This is a tasty dish to make ahead of time as it keeps well and, I think, is actually better once chilled. You may want to add fresh parsley or coriander if you have any spare.

This complete meal is low-fat, high-protein and delicious! What’s not to love?

If you make this, please leave a comment and rate the recipe! Those of you on Instagram I’d love it if you could take a picture and post it, using #Tallulahstreats. I’m on facebook too and always love hearing from you guys!

Enjoy!

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Chickpea & Quinoa Salad

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 4 main

Ingredients

For the Cumin and Lime dressing:

• 2 tbsp apple cider vinegar (ACV)
• 2 tbsp garlic infused olive oil (GOO)
• 1 tbsp lime juice
• 1/2 tsp ground cumin

For the salad:

• 120 g uncooked mixed quinoa
• 1 can* chickpeas rinsed and drained
• 1 red pepper washed and diced
• 6 spring onion greens only, sliced
• 1 medium English cucumber washed and diced
• 20 cherry tomatoes washed and halved
• Salt and pepper to taste

Instructions

• Cook the quinoa as per manufacturers instructions
• Put all the dressing ingredients in a screw-top jar, put the lid on (!) and shake well
• Once the quinoa has cooked and cooled mix it with the chickpeas, red pepper, spring onion greens, cucumber and cherry tomatoes in a serving bowl
• Cover with the dressing, toss it so it's well combined
• Either serve as it is or chill to eat later
• Optional garnishes: lime zest, fresh parsley, fresh coriander
• Enjoy!

Notes

According to Monash 42g canned chickpeas is low in FODMAPs. 84g contains moderate amounts and intake should be limited. One main course serving of this contains 60g chickpeas so it is safe to eat in phase one.

* Canned chickpeas contain less FODMAPs than raw/dry ones

Side note - You may have noticed there are no cherry tomatoes in my photos or video but last time I made this I had it with some really juicy tomatoes and it was even more delicious! That's why I have now amended the recipe to include them.