Chickpea Salad

1.16.18 / 1 comment

Vegetarian Meal Prep

Are you searching for a more plant based meal prep option that will keep you full? Our Chickpea Salad is perfect for you! Filled with protein from the chickpeas and flavor, this salad tastes great on top of a bed of fresh greens, on toasted whole grain bread or spread on gluten-free crackers! The best part, it’s super easy to make ahead for the week! Take an extra 10 minutes at night to prepare a delicious and healthy lunch for the next day.

Nutrient Booster: Chickpeas

Chickpeas, also known as garbanzo beans, originated in Europe and are used in Middle Eastern and Indian cuisine. Chickpeas also have numerous health benefits. Legumes like chickpeas offer increased satiety, improved body weight and even prevention of chronic diseases like type 2 diabetes and coronary heart disease. Chickpeas are also high in dietary fiber, which is extremely beneficial for digestion. Legumes, like chickpeas, are an ideal staple for plant-based diets due to their high protein content [1].

Meal Prep Inspiration

Meal prepping has many benefits; it helps you stay on track, saves time and money! It’s important to switch up the meals you prepare, too. This way you don’t get sick of eating the same thing all the time. Some find it easier to prep twice per week to switch up what they’re eating! We have many different recipes that you can meal prep for lunch, we’ve listed our favorites below.

Tamari Freekeh Salad Bowl

Israeli Style Salad with Sorghum

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

Chickpea Salad

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings


  • 1 (15 ounce) can chickpeas,
  • 3 tablespoons mayonaisse, vegan if necessary
  • 3/4 cup celery, finely chopped
  • 1/4 red onion, finely chopped
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon, juiced
  • cracked black pepper and sea salt to taste


  1. Rinse the chickpeas well and drain. Place Chickpeas into a large bowl. Mash the chickpeas using a potato masher or the back of a spoon until chickpeas are crumbly. Add mayonnaise, celery, red onion, dijon mustard and juice of half a lemon into chickpea mixture. Mix well and season with salt & pepper

Recipe Notes

Nutrient Analysis:
Serving size: 1/2 mixture, Calories: 360 calories, Fat: 15g, Saturated Fat: 2 g, Carbohydrates: 35 g, Sugar: 1.5 g, Sodium: 240 mg, Fiber: 9 g, Protein: 10 g, Cholesterol 7.5 mg

[1] Winham, D. M., Hutchins, A. M., & Thompson, S. V. (2017). Glycemic Response to Black Beans and 
Chickpeas as Part of a Rice Meal: A Randomized Cross-Over Trial. Nutrients9(10), 1095.

One Response to Chickpea Salad

  1. silvia trott says:

    Got to try recipe, love chickpeas. Just wondering when to add mayo, thinking with mustard, right?

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