This plant-based, vegan Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing just might become your favorite lunch. Lots of fresh, juicy vegetables, crispy, roasted chickpeas provide ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

It’s pleasingly American – like chopped liver, it says what it is. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl.

Add chickpeas, salami, pepperoncini, fontina, radicchio and parsley to pasta, and toss to combine. Whisk ½ cup olive oil, honey, mustard, thyme and salt into onion-vinegar mixture and season with ...

For the salad, heat one tablespoon of the olive oil in a pan and fry the onion for 5-6 minutes, until softened. Transfer to a clean bowl. Add the harissa paste, chickpeas, natural yoghurt ...

spring onions and chickpeas to the pasta, and toss to combine. Whisk the remaining hummus, lemon juice and olive oil with the mustard and chilli in a small bowl. Pour over the pasta salad and toss ...

Scatter the chickpeas over the bowls of salad with the halloumi on top, drizzle over half of the chutney and top with the remaining nuts. Prepare the salad and arrange in two bowls. Heat up a ...

Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian ...