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Fresh Green Bean, Chickpea & Jicama Salad
This low FODMAP Fresh Green Bean, Chickpea & Jicama Salad features jicama, also known as yam bean. It is crunchy and mild and a very versatile vegetable.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 12 Servings
Calories: 21 kcal
Ingredients:
- 12 ounces (340 g) slender green beans, stem end trimmed and discarded
- Kosher salt
- 1 cup (168 g) canned, drained chickpeas
- 1 pound (455 g) jicama, peeled and cut into matchstick pieces
- Low FODMAP Salad Dressing of Choice
Preparation:
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Bring a medium sized pot of water to a boil and salt lightly. Add green beans; adjust heat and simmer just until green beans crisp-tender. This will just be a few minutes. Drain and run under cold water to stop cooking.
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Meanwhile, rinse the chickpeas in a strainer with cool water, drain and pat dry.
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You can cut the jicama with a sharp chef’s knife or use a mandoline, if you have one.
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Toss the vegetables together and dress lightly with salad dressing of choice. Undressed, the salad will last in the fridge for up to 3 days.
Nutrition Facts
Fresh Green Bean, Chickpea & Jicama Salad
Amount Per Serving
Calories 21
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
