Our Vegan Low FODMAP Chickpea Salad is easy, keeps well and works for lunch and snacks. Sometimes it feels like finding a LOFO lunch is the most difficult meal of all. We are often home for breakfast and dinner, but we need lunch on-the-go. It has to be easy enough to whip up quickly and keep in the fridge. And pack well. This Low FODMAP Chickpea Salad checks of all off the boxes – and works on a plate, scooped up with LOFO crackers, layered in a sandwich or stuffed into a hollowed-out tomato.
Low FODMAP Serving Size Info: Makes 8 servings; scant 3 cups (480 g)
Dump your drained chickpeas into a mixing bowl and partially mash with a fork, or a pastry blender if you have one. Stir in the carrot, cucumber and scallions, and parsley if being used. Fold in the mayo, mustard, lemon juice and dill. Taste and season with salt and pepper.
Chickpea salad is ready to eat! Or, refrigerate in an airtight container for up to 3 days. Serve on a plate, in a sandwich, with LOFO cracker, pretzels – or eat with a spoon!
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.