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This chickpea salad combines spices and acidity like no other salad does. It’s high in protein and fats, thus, will keep you full for the whole day.
The chickpea salad with cucumber and tomatoes can be served as a lunch or even a side dish. The recipe is high protein, vegan, dairy-free, and gluten-free.
This particular meal prep salad is a great high protein meal prep option for all the vegans and non-vegans out there. It’s high enough in protein for all the carnivores out there (*haha) to try it.
It will refresh your tummy and your soul. Also, it will fill you up just well enough to keep you productive and not crave for another meal in a couple of hours.
Ingredients You’ll Need
Chickpea Salad
Chickpeas (400g) – well, obviously, that’s the main ingredient! Use either canned chickpeas or cook dried ones. You’ll need to soak them overnight and then simmer for 2 hours in one of your pots. That’s if you’re using dry chickpeas, which actually are more flavorful and cheaper.
Olive Oil (2 tbsp)
Ground Cumin (1 tsp)
Paprika (1 tsp)
Garlic Powder (1 tsp)
Salt (¼ tsp)
Parsley (½ cup, chopped)
Cucumber (2, diced)
Tomatoes (3 medium, diced)
Red Onion (1, sliced)
Garlic (1/2 tsp, minced)
Dressing
White Wine Vinegar (1 ½ tbsp)
Olive Oil (2 tbsp)
Salt (to taste)
Black Pepper (to taste)
How to Make Chickpea Salad
Step 1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
Step 2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
Step 3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
Step 4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.
What You’ll Need for this Chickpea Salad
Glass food containers or plastic ones – I love using glass food containers because they keep the food fresh for longer. Also, they’re more environmentally friendly. We have enough plastic trash out there. Meanwhile, glass is widely recycled.
On the other hand, plastic food containers are a lot lighter. So, if you want to bring food to work, especially if it’s multiple containers, it’s best to keep them in plastic boxes.
Non-stick frying pan – you’ll want a good quality frying pan to make sure you can cook those chickpeas up and have them ready for your salad.
Other High Protein Meal Preps
24 Quick Vegan Meal Prep Recipes
Spicy Chickpea Meal Prep Bowls
20 Easy Chicken Meal Prep Ideas
Watch Full Instructions
Chickpea Salad with Cucumber and Tomatoes
6 Cals: 556 Protein: 16 Carbs: 58 Fat: 32
Ingredients
Chickpeas
- 14 oz can of chickpeas 400g
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp salt
Salad
- 2 cucumbers diced
- 3 medium tomatoes diced
- 1 small red onion sliced
- ½ cup parsley leaves chopped
- 1 garlic clove smashed (1/2 tsp minced garlic)
- 1 ½ tbsp white wine vinegar
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
- Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
- Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
- If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I came up with appx 540 cal per serving. 1 serving of chickpeas is 120 cal, theres 3.5 servings in each can, so half a can is only 210 cal. I was generous and added 60 calories for tomatoes, 240 for 2 Tbs oil….i dont think the spices, vinegar, and cukes are going to add up to anywhere near 790. Every recipe on your 700 calorie list has fallen way short so far.
Hello Maude,
the calories per serving are 556. It’s in the card.
Absolutely delicious! A recipe to keep and continue making
This recipe looks good, but I can’t understand how a serving can possibly add up to 790 calories. If you search for the same recipe, other sites list a 1 cup serving as 182 calories. The bulk of the calories come from the chickpeas. There is only one can of chickpeas in this, and the olive oil and vegetables don’t add to much.
No disrespect intended, but unless I’m missing something, it seems your calorie count can’t be correct.
Hi David,
It’s really just the portion size. I keep my portions large 🙂
Chickpeas per serving would take up around 437 calories (this is half a can)
Olive oil 2 tbsp (for one serving) – 238 calories
That’s already 675 calories 🙂 Add some veggies and you’ve got the 790 calories. I hope this explains things better.
@Karo @ AllNutritious 2 years later and still way off for chickpea calories, that’s not right sorry
Hi Mr Right,
yeah. I’ve done more research and you’re right. Calories adjusted. It’s a total 556 kcal per bowl, canned chickpeas specifically had a very different calories count. I’m assuming my tools were counting for dry chickpeas before. Sorry. 🙂 Now the numbers should be pretty accurate.