Low FODMAP chopped salad (vegetarian) - George Eats

Name: Low FODMAP chopped salad (vegetarian) - George Eats
Total time: 25 min
Ingredients: 80 ml (4 tablespoons)* olive oil (see notes for flavour enhancing tips) ((5 1/2 American tablespoons)); 30-40 ml (1 ½ - 2 tablespoons)* red wine vinegar, sherry vinegar or lemon juice ((2 - 2 1/2 American tablespoons)); 30-40 ml (1 ½ - 2 tablespoons)* maple syrup, to your tastes ((2 - 2 1/2 American tablespoons)); 4-5 teaspoons Dijon mustard (with no onion garlic, I like Maille); 4-5 teaspoons dried oregano (to your tastes); Seasoning (to your tastes); 1 X 400g tin cannellini beans or chickpeas, see FODMAP notes in body of post (drained and rinsed (around 240g once drained) ); 1 bunch parsley (finely chopped); 1 bunch basil (roughly chopped); 100 g pickled red onion (only if fructans are not your main issue/you are not in elimination phase, see FODMAP notes in body of post); 100 g cherry tomatoes (I like to leave them whole so they don’t make the salad too soggy); 100 g olives (if you use marinated, make sure they have no onion or garlic); 75-100 g Greek peppers (chopped); 150-200 g provolone picante (use divided (100-150g cubed and the remainder finely grated)); 150 g radicchio (chopped); 50 g lettuce (I recommend Cos, Red Coral or Iceberg) (chopped)

georgeats.com

Low FODMAP chopped salad with chickpeas: a delicious vegetarian salad that is full of the good stuff and keeps in the fridge for days

View full recipe on georgeats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgeats.com.

Share this recipe:

Cooking tools:

Mason jar
Grater
Chef's knife
Cutting board
Mixing bowl
Serving platter
Serving bowl
Spoon
Airtight container
Refrigerator

Ingredients

80 ml (4 tablespoons)* olive oil (see notes for flavour enhancing tips) ((5 1/2 American tablespoons))
30-40 ml (1 ½ - 2 tablespoons)* red wine vinegar, sherry vinegar or lemon juice ((2 - 2 1/2 American tablespoons))
30-40 ml (1 ½ - 2 tablespoons)* maple syrup, to your tastes ((2 - 2 1/2 American tablespoons))
4-5 teaspoons Dijon mustard (with no onion garlic, I like Maille)
4-5 teaspoons dried oregano (to your tastes)
Seasoning (to your tastes)
1 X 400g tin cannellini beans or chickpeas, see FODMAP notes in body of post (drained and rinsed (around 240g once drained) )
1 bunch parsley (finely chopped)
1 bunch basil (roughly chopped)
100 g pickled red onion (only if fructans are not your main issue/you are not in elimination phase, see FODMAP notes in body of post)
100 g cherry tomatoes (I like to leave them whole so they don’t make the salad too soggy)
100 g olives (if you use marinated, make sure they have no onion or garlic)
75-100 g Greek peppers (chopped)
150-200 g provolone picante (use divided (100-150g cubed and the remainder finely grated))
150 g radicchio (chopped)
50 g lettuce (I recommend Cos, Red Coral or Iceberg) (chopped)