I always thought that a chopped salad was a salad with crunchy chopped-up veggies. Turns out that a chopped salad is very much a thing and it involves lettuce. Introducing my kohlrabi chop with plenty of crunchy, low-FODMAP veggies and, yes, chopped lettuce. This has a fun, throwback Italian-style dressing that I can- not get enough of. Be sure to keep to the exact measurements of kohlrabi, chickpeas, and green beans to keep it low-FODMAP. If you’re not following a low-FODMAP diet, enjoy at least ½ cup (125 mL) of chickpeas per serving for more protein.

Kohlrabi Chopped Salad [Vegan]

$2.99
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Ingredients

For the Salad:

  • 20 green beans, chopped into 1-inch (2.5 cm) pieces
  • 1 heart of romaine, trimmed and chopped
  • 1/2 cups (500 mL) peeled and cubed kohlrabi
  • 1 cup (250 mL) cubed English cucumber
  • 1 cup (250 mL) canned chickpeas, rinsed and drained
  • 1/2 cup (125 mL) Kalamata olives, pitted and halved
  • 4 green onions (dark green parts only), sliced into ½-inch (1 cm) pieces
  • 2 tablespoons (30 mL) raw sunflower seeds

For the Dressing:

  • 1/4 cup (60 mL) red wine vinegar
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 tablespoon (15 mL) nutritional yeast
  • 1 teaspoon (5 mL) organic cane sugar
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2 mL) dried oregano
  • Freshly cracked black pepper

Preparation

  1. To blanch the green beans, bring a small pot of water to a boil over high heat. When the water is boiling, add the green beans and blanch for 2 minutes. Drain and rinse under cold running water.
  2. To make the dressing, in a small mason jar, add the red wine vinegar, olive oil, nutritional yeast, cane sugar, salt, oregano, and pepper. Place the lid on tightly and shake.
  3. To assemble the salad, start with a large bowl and toss together the romaine, kohlrabi, green beans, cucumber, chickpeas, olives, green onions, and sunflower seeds.
  4. Drizzle the dressing over the salad and toss again.


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