Description
This High-Protein Chickpea Salad is my go-to easy lunch. A can of chickpeas and crunchy, colorful veggies tossed in a creamy lemon-herb tahini dressing that takes it way beyond a basic vinaigrette! No cooking required, and it's vegan, gluten-free, and perfect for meal prep!
Ingredients
Units
Scale
For the Salad
- 1 (15-ounce) can garbanzo beans (chickpeas), drained, rinsed and dried well
- 1/2 small red onion, diced
- 1 red bell pepper, diced
- 3 mini cucumbers, diced
- 1 cup cherry tomatoes, halved
For the Lemon Herb Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons water
- Juice of 1 large lemon
- 1 large garlic clove
- 1 tablespoon pure maple syrup
- 1 handful fresh Italian flat-leaf parsley leaves, stems removed
- 1/2 teaspoon salt
Instructions
- Drain and rinse the chickpeas, then pat them dry well. Transfer to a large mixing bowl.
- Dice the red onion, bell pepper, and cucumbers, and halve the cherry tomatoes. Add to the bowl with the chickpeas.
- Add the tahini, water, lemon juice, garlic, maple syrup, and salt to a blender and blend until smooth.
- Add the parsley leaves and pulse until just incorporated, leaving visible flecks of parsley throughout the dressing.
- Pour the dressing over the chickpea salad and toss well to combine.
- Serve immediately or refrigerate until ready to serve.
Notes
- Storage: Store in an airtight container in the refrigerator for approximately 3-4 days.
- Make-ahead tip: For the freshest results, you can store the dressing separately and toss it with the salad just before serving.
- Prep Time: 15
- Category: Lunch, Salad
- Method: No-Bake
- Cuisine: American