This Fusilli Pasta Salad with Chickpeas & Feta is hearty with the inclusion of protein packed chickpeas, in a low FODMAP amount, of course.
Add the drained chickpeas, feta, tomatoes and scallions to the cooled pasta. Cut off and discard the ends of the cucumbers, then cut then into approximately 1/3-inch (8 mm) rounds crosswise and add to the bowl, along with the pieces of orange bell pepper. Fold in the dill and mint (if using) and dress with more salad dressing to your liking; you might not use it all. Taste and season with salt and pepper if desired. The pasta salad is ready to serve. You can also refrigerate in an airtight container overnight; make sure to bring to room temperature before serving.