Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing - FODMAP Everyday

Ingredients

• 1, 15- ounce (425 g) chickpeas rinsed and drained, (skins removed)
• 1 tablespoon low FODMAP Garlic-Infused Oil, (made with olive oil, purchased or homemade)
• Kosher salt
• Freshly ground black pepper
• 1/8 teaspoon smoked paprika
• 3 cups (141 g) shredded romaine
• ½ cup (16 g) chopped curly (or flat leaf) parsley
• ½ cup (32 g) chopped scallions, (green parts only)
• 140 g (5 ounces) cherry tomatoes, (halved or quartered, as needed)
• 1, 6- inch (15 cm) Persian cucumber, (ends trimmed, quartered lengthwise, and chopped)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Low FODMAP garlic powder, (such as FreeFod or Fodmazing)
• ¼ cup (60 ml) low FODMAP Garlic-Infused Oil, (made with olive oil, purchased or homemade)
• 2 tablespoons well-stirred tahini, (such as Soom brand)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/8 teaspoon dried oregano