Chickpea Salad with Cucumber and Tomatoes
These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you're vegan and want to increase your protein intake naturally.
Servings: 2 meal prep bowls
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.
Video
Nutrition
Serving: 1 meal prep bowl (26 oz) | Calories: 556kcal | Carbohydrates: 58g | Protein: 16g | Fat: 32g | Saturated Fat: 4.3g | Polyunsaturated Fat: 6.5g | Sodium: 1427.5mg | Fiber: 15g | Sugar: 17g