Lemon Chickpea Salad
Serves: 2-4 • Total Time: 10 mins • FODMAP rating: high
This recipe was given to me from a friend who lived in France and was taught this recipe by an elderly French women who lived down the street from him. It originally calls for a tablespoon of olive oil and a sprinkle of parmesan cheese but I omit those (feel free to add it back in if you desire.) You can make this dish according to your taste preference. If you don't love lemon or red onions then add less than it calls for. This lemon chickpea salad is perfect over salad, bread, potatoes, or even rice.
Ingredients
1 (15 oz) can garbanzo beans or chickpeas, drained and rinsed
¼ cup red onions, chopped
the juice of one lemon
1/4 to 1/2 teaspoon salt
1 teaspoon dijon mustard
1-2 teaspoons oregano
pepper to taste
Instructions
Chop the red onions.
Drain and rinse the can of chickpeas.
Add them to a bowl and then add everything else.
Eat the mixture on its own, or add it on top of whole wheat bread, salad, potatoes, or rice.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Keep chickpea portions to under ¼ cup and increase as tolerated.
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