Chickpea “Ceviche” Salad

Symptom check‑in (mid‑afternoon).A slow start this morning—mild orthostatic dizziness after standing, hands a bit puffy from an impending lupus flare, and some low‑level nausea that often precedes a vestibular migraine (but no aura yet). I needed lunch that supplies steady electrolytes and protein without relying on heavy cooking smells or high‑histamine ingredients.

Why this bowl helps rather than hurts

• Gentle sodium–potassium balance for POTS. Canned chickpeas bring both sodium (≈280 mg per cup, rinsed) and potassium (≈240 mg), supporting blood‑volume without the sudden spike of electrolyte drinks.

• Anti‑inflammatory produce for lupus. Cucumbers provide hydrating silica; cherry tomatoes and parsley add vitamin C and polyphenols that curb joint inflammation. A finishing drizzle of extra‑virgin olive oil supplies oleic acid and antioxidant compounds.

• Migraine mindful. Everything is fresh or briefly pickled; no aged cheeses, smoked fish, or fermentation beyond a short lime soak, keeping histamine low.

• Seated, ten‑minute prep. All chopping can be done at the table; no stove or oven required—ideal when standing triggers dizziness.

Ingredient list (serves one hungry student or two snack portions)

Ingredient	Amount	Purchased from
Canned chickpeas, rinsed and drained	1 cup	Trader Joe’s organic no‑salt‑added
English cucumber, diced	½ medium	Durham Farmers’ Market
Cherry tomatoes, quartered	1 cup	Durham Farmers’ Market
Red onion, finely minced	2 Tbsp	Harris Teeter produce aisle
Kalamata olives, pitted & chopped	2 Tbsp	Whole Foods olive bar
Fresh flat‑leaf parsley, chopped	1 Tbsp	Farmers’ market
Feta cheese, crumbled (optional)	1 Tbsp	Harris Teeter deli
Extra‑virgin olive oil	1 tsp	Trader Joe’s Spanish Organic
Fresh lime juice	1 Tbsp (about ½ lime)	Harris Teeter
Sea salt & cracked pepper	to taste	Pantry

Assembly

1. In a medium bowl combine the chickpeas, cucumber, tomatoes, red onion, olives, and parsley.

2. Whisk the lime juice with olive oil, a pinch of sea salt, and a few twists of pepper; pour over the salad.

3. Toss gently to coat. If you tolerate dairy, sprinkle the feta on top for a creamy contrast. Serve immediately or chill up to four hours.

Quick nutritional notes (per full recipe, feta included)

• Protein: ~14 g  Sodium: ~430 mg  Potassium: ~560 mg

• Naturally gluten‑free; histamine load low‑moderate (all ingredients fresh).

• Prep time: 10 minutes; standing time: ≤2 minutes.

Fresh, crunchy, and bright, this “ceviche” steadied the midday dizziness without provoking the migraine that sometimes follows heavy lunches.