Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Low-FODMAP Mediterranean Chopped Salad
An easy-to-assemble salad that is low-FODMAP, gluten-free, and vegetarian.
Ingredients
1
red pepper
cut into ½ inch squares
1
yellow pepper
cut into ½ inch squares
2
cups
English cucumber
seeded and cut into ½-inch pieces
1
cup
matchstick carrots
2
cups
canned garbanzo beans
rinsed and drained (15 oz can)
1
Tablespoon
chopped chives
1
cup
crumbled Feta cheese
1 ½
cup
cooked red quinoa
6
Tablespoons
Fody Garden Herb Salad Dressing
Salt and pepper to taste
Instructions
Cook quinoa according to directions and allow it to cool to room temperature.
Combine all ingredients into a large bowl and toss until mixed and coated with dressing.
Serve at room temperature or chilled.