High Protein Chickpea Salad – Vegan, Gluten-Free & Packed with Fresh Flavor

A hearty, protein-rich salad with chickpeas, crisp veggies, and a zesty lemon-tahini dressing—delicious, satisfying, and perfect for meal prep!

🎉 Introduction

This High Protein Chickpea Salad is the ultimate nourishing meal: tender chickpeas, crunchy veggies, and fresh herbs tossed in a bright, creamy lemon-tahini dressing. It’s protein-packed, vegan, gluten-free, and comes together in 15 minutes—perfect as a light lunch, side dish, or easy meal prep for busy weeks! 🥗✨

🧰 Equipment Needed

• Mixing bowl
• Whisk
• Knife & cutting board
• Measuring cups & spoons
• Wooden spoon or spatula

🛒 Ingredients

🥣 Salad

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley or cilantro, chopped
• 1 avocado, diced (optional for extra creaminess)

🍋 Lemon-Tahini Dressing

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or agave
• 1 clove garlic, minced
• 2–3 tbsp water, to thin
• Salt & pepper, to taste

👩‍🍳 Directions

Step 1: Make the Dressing

1. In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.
2. Gradually whisk in water until smooth and pourable.

Step 2: Prepare the Salad

1. In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, onion, herbs, and avocado (if using).
2. Pour dressing over salad; toss gently to coat.

Step 3: Serve

• Taste and adjust salt, pepper, or lemon juice as needed.
• Enjoy immediately or chill for 30 minutes for even better flavor!

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Total Time: ~15 minutes

🥄 Variations

• Spicy Kick: Add diced jalapeño or a pinch of chili flakes.
• Mediterranean: Add kalamata olives and diced roasted red peppers.
• Extra Protein: Stir in hemp seeds or cooked quinoa.
• Greens: Serve over a bed of baby spinach or kale.

🧊 Storage & Reheating

• Fridge: Store in an airtight container up to 4 days.
• Make Ahead: Best assembled fresh, but dressing and chopped veggies can be stored separately for up to 3 days.

❓ 10 FAQs

1. Can I use dried chickpeas?
   Yes—cook them first until tender.
2. Is it gluten-free?
   Yes—naturally gluten-free.
3. Can I add grains?
   Yes—try quinoa, bulgur, or farro (for non-gluten-free).
4. How do I keep avocado green?
   Add just before serving or toss with extra lemon juice.
5. Can kids eat this?
   Absolutely—mild, fresh flavors.
6. What herbs work best?
   Parsley, cilantro, or dill.
7. Can I make it creamy without tahini?
   Try vegan yogurt or mashed avocado.
8. How do I meal prep it?
   Store dressing separately; combine before eating.
9. Can I use lime instead of lemon?
   Yes—great alternative.
10. What protein per serving?
    Around 12–14 grams per serving from chickpeas alone.

🏁 Conclusion

This High Protein Chickpea Salad is fresh, satisfying, and bursting with zesty flavor—a protein-packed vegan meal you’ll want on repeat for lunch, dinner, or meal prep! 🥗💪

Adam

High Protein Chickpea Salad – Vegan, Gluten-Free & Packed with Fresh Flavor

This High Protein Chickpea Salad is the ultimate nourishing meal: tender chickpeas, crunchy veggies, and fresh herbs tossed in a bright, creamy lemon-tahini dressing. It’s protein-packed, vegan, gluten-free, and comes together in 15 minutes—perfect as a light lunch, side dish, or easy meal prep for busy weeks! 🥗✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🥣 Salad

• 1 15 oz can chickpeas, rinsed and drained
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• ½ cup red bell pepper diced
• ¼ cup red onion finely chopped
• ¼ cup fresh parsley or cilantro chopped
• 1 avocado diced (optional for extra creaminess)

🍋 Lemon-Tahini Dressing

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or agave
• 1 clove garlic minced
• 2 –3 tbsp water to thin
• Salt & pepper to taste

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Equipment

• Mixing bowl
• Whisk
• Knife & cutting board
• Measuring cups & spoons
• Wooden spoon or spatula

Method

 

Step 1: Make the Dressing

1. In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.
2. Gradually whisk in water until smooth and pourable.
3. Step 2: Prepare the Salad
4. In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, onion, herbs, and avocado (if using).
5. Pour dressing over salad; toss gently to coat.

Step 3: Serve

1. Taste and adjust salt, pepper, or lemon juice as needed.
2. Enjoy immediately or chill for 30 minutes for even better flavor!

Notes

🥄 Variations
Spicy Kick: Add diced jalapeño or a pinch of chili flakes.

Mediterranean: Add kalamata olives and diced roasted red peppers.

Extra Protein: Stir in hemp seeds or cooked quinoa.

Greens: Serve over a bed of baby spinach or kale.

🧊 Storage & Reheating
Fridge: Store in an airtight container up to 4 days.

Make Ahead: Best assembled fresh, but dressing and chopped veggies can be stored separately for up to 3 days.

❓ 10 FAQs
Can I use dried chickpeas?
Yes—cook them first until tender.

Is it gluten-free?
Yes—naturally gluten-free.

Can I add grains?
Yes—try quinoa, bulgur, or farro (for non-gluten-free).

How do I keep avocado green?
Add just before serving or toss with extra lemon juice.

Can kids eat this?
Absolutely—mild, fresh flavors.

What herbs work best?
Parsley, cilantro, or dill.

Can I make it creamy without tahini?
Try vegan yogurt or mashed avocado.

How do I meal prep it?
Store dressing separately; combine before eating.

Can I use lime instead of lemon?
Yes—great alternative.

What protein per serving?
Around 12–14 grams per serving from chickpeas alone.

🏁 Conclusion
This High Protein Chickpea Salad is fresh, satisfying, and bursting with zesty flavor—a protein-packed vegan meal you’ll want on repeat for lunch, dinner, or meal prep! 🥗💪