Ultimate Low FODMAP Vegan Gluten-Free Delight

About this recipe

Dive into a dish that harmonizes taste and dietary needs with a vibrant mix of quinoa, chickpeas, and fresh herbs. This recipe is crafted for those following a low FODMAP, vegan, and gluten-free diet, offering a healthy yet satisfying meal that's both easy to prepare and delightful to the palate. Enhancing the meal with a citrusy dressing, it makes the perfect addition to any health-conscious kitchen.

Ingredients

• 1 cup quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small cucumber, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Directions

1. 1

   Rinse the quinoa under cold water.

2. 2

   Cook the quinoa according to package instructions.

3. 3

   In a large bowl, combine quinoa, chickpeas, bell peppers, cucumber, parsley, mint, and cilantro.

4. 4

   In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, salt, and pepper.

5. 5

   Pour dressing over the quinoa mixture, tossing to combine well.

6. 6

   Serve immediately or refrigerate until ready to enjoy.