Chickpea & Quinoa Salad
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.