High-Protein Chickpea Salad
Ingredients
Salad
- 2 cans chickpeas, drained and thoroughly rinsed (about 3 cups)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely diced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
Dressing
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Method
- Prepare the chickpeas. Drain and rinse the chickpeas well. Pat them dry if you have time.
- Chop the vegetables. Dice the cucumber and onion and halve the tomatoes.
- Make the dressing. Add olive oil, lemon juice, Dijon mustard, garlic, oregano, salt and pepper to a small bowl.
- Whisk. Mix until the dressing is well combined.
- Combine. Add chickpeas and vegetables to a large bowl.
- Dress. Pour the dressing over the salad.
- Toss. Gently mix everything together.
- Add feta. Sprinkle the feta over the top.
- Rest. Let it sit for 10–15 minutes before eating so the flavors develop.
Nutrition (whole recipe vs. per serving, ¼ recipe; values vary with brands, portions and cooking methods)
| Whole Recipe | Per Serving | |
|---|---|---|
| Calories | 1,250–1,350 kcal | ~330 kcal |
| Protein | 52–56 g | ~14 g |
| Carbohydrates | 145–155 g | ~38 g |
| Fat | 55–60 g | ~14–15 g |
| Fiber | 35–40 g | ~9–10 g |
Step-by-step photos
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