Chickpea and Cucumber Salad

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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.
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Instructions
  1. Heat a large skillet over medium heat. Add olive oil, chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices.
  2. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden.
  3. 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.
  4. Combine the cucumber, tomatoes, onion, and coriander in a bowl. Add in the chickpeas and stir until the salad is well combined.
  5. Serve with extra lemon juice, olive oil, and sumac, if desired.
Posted in FODMAP Friendly, Mains, Vegan.

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