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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! 🥗✨
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Prep Time 15 minutes
Total Time 15 minutes
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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  • 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
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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! 🥗💪