High-Protein Chickpea Salad (Print Version)
# Ingredients:
→ Chickpeas
01 -
14 oz can of chickpeas (400g)
02 -
2 tbsp olive oil
03 -
1 tsp ground cumin
04 -
1 tsp paprika
05 -
1 tsp garlic powder
06 -
¼ tsp salt
→ Salad
07 -
2 cucumbers, diced
08 -
3 medium tomatoes, diced
09 -
1 small red onion, sliced
10 -
½ cup parsley leaves, chopped
11 -
1 garlic clove, smashed (1/2 tsp minced garlic)
12 -
1 ½ tbsp white wine vinegar
13 -
2 tbsp olive oil
14 -
Salt and pepper to taste
# Instructions:
01 -
Peel and smash the garlic clove using a garlic press. In a small bowl, combine the white wine vinegar, 2 tablespoons of olive oil, and the smashed garlic. Mix well and set aside to allow the flavors to infuse.
02 -
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the drained chickpeas and season with cumin, paprika, and garlic powder. Fry for approximately 5 minutes, stirring occasionally until the chickpeas are lightly crisp. Remove from heat and season with salt.
03 -
Dice the cucumbers and tomatoes into bite-sized pieces. Thinly slice the red onion and finely chop the parsley leaves.
04 -
In a large bowl, combine the diced cucumbers, tomatoes, sliced red onion, and chopped parsley. Pour the prepared dressing over the vegetables and toss gently to coat. Season with salt and pepper to taste.
05 -
For meal prep, divide the vegetable salad between two containers, filling about ¾ of each container. Top with the seasoned chickpeas. Allow everything to cool before sealing and refrigerating.
# Notes:
01 -
This vegan salad is high in protein and perfect for meal prep.
02 -
The salad will keep in the refrigerator for up to 3 days.
03 -
For best results, store the dressing separately and add it just before eating.