Name: Tomato Basil Chickpeas Salad with Cucumber and Beets
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g baby spinach; 150 g cucumber, diced; 150 g cooked beets, diced; 400 g canned chickpeas, drained and rinsed; 50 g fresh mint leaves, chopped; 100 ml olive oil; 50 ml apple cider vinegar; 2 tbsp tomato puree; 2 tbsp fresh basil, chopped; to taste Salt and pepper; 60 g tahini (for drizzling) (optional); optional Additional herbs for garnishing (optional)

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Tomato Basil Chickpeas Salad with Cucumber and Beets

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Indulge in this vibrant Tomato Basil Chickpeas Salad, filled to the brim with nourishing ingredients like baby spinach, crisp cucumber, and earthy beets, crowned with protein-packed chickpeas. Drizzled in a zesty tomato basil dressing and finished with fresh mint and a sumptuous tahini on the side, this salad is not only a feast for the eyes but also perfect for anyone looking to enjoy a wholesome, low-FODMAP meal. Feel free to adjust the vegetables or add more herbs to make it your own!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Low-FODMAP Diet

Cuisine: Healthy / Low-FODMAP

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g baby spinach
150 g cucumber, diced
150 g cooked beets, diced
400 g canned chickpeas, drained and rinsed
50 g fresh mint leaves, chopped
100 ml olive oil
50 ml apple cider vinegar
2 tbsp tomato puree
2 tbsp fresh basil, chopped
to taste Salt and pepper
60 g tahini (for drizzling) optional
optional Additional herbs for garnishing optional

Equipment

Heatproof mixing bowl
Chef's knife
Chopping board
Electric mixer (or whisk)
Large serving platter

Method

Start by preparing the dressing: in a small bowl, whisk together the olive oil, apple cider vinegar, tomato puree, fresh basil, salt, and pepper. Adjust seasoning according to your taste.
In a large mixing bowl, combine the baby spinach, diced cucumber, diced beets, and chickpeas. Toss gently to combine.
Drizzle the prepared dressing over the salad mixture and toss until everything is well coated.
Let the salad rest for 5 minutes to allow the flavors to meld together.
When ready to serve, transfer the salad to a serving platter. Top with chopped mint and drizzle tahini on the side.
Enjoy your refreshing Tomato Basil Chickpeas Salad!

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 12gFat: 18gSodium: 150mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 2500IUVitamin C: 28mgCalcium: 100mgIron: 4mg

Notes

For a creamier dressing, feel free to add a touch more tahini to your salad.
You can switch the chickpeas for canned lentils or quinoa for a different protein source.
Store leftovers in an airtight container in the fridge for up to 3 days. The salad may soften, so enjoy it fresh for the best texture!
Get creative and add your favorite low-FODMAP vegetables!

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Tomato Basil Chickpeas Salad with Cucumber and Beets