Chickpea & Cucumber Salad
BBQ season is well under way and often there are plenty of BBQ meat dishes that are shared for you to try. However, if you're not eating meat it can sometimes be a challenge finding new and exciting recipes to try.
So here is a lovely low FODMAP chickpea salad recipe that you can rustle up for both guests and yourself.
Ingredients
- 1 tsp olive oil
- 1 tin (400g) Chickpeas, rinsed and drained
- 1 1/2 tsps Sumac
- 1/4 tsp Ground cumin
- 1/2 tsp Lemon zest
- 1 tbsp juice of lemon
- 1 handful sea salt to taste
- 175 grams Chopped cucumber
- 300 grams Sliced cherry tomatoes
- 40 grams Sliced spring onion (the green part only for low FODMAP)
- 1 handful Chopped coriander
- Lemon juice (for serving)
- Olive oil (for serving)
- Sumac (for serving)
Instructions
- Heat a large skillet over medium heat. Add olive oil, chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices.
- Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden.
- Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not crisp. Set aside to cool.
- Combine the cucumber, tomatoes, onion, and coriander in a bowl. Add in the chickpeas and stir until the salad is well combined.
- Serve with extra lemon juice, olive oil, and sumac, if desired.