Description
Fresh, vibrant, and easy to make, this Meal Prep Chickpea Salad is vegan, gluten-free, and packed with flavor. It’s simple yet nourishing, and endlessly versatile—perfect for keeping your meals fresh, easy, and delicious all week long.
Ingredients
Units
Scale
- 3 bell peppers (red, orange, yellow), diced
- 1/2 red onion, diced
- 4-5 mini cucumbers, chopped small
- 12 oz cherry tomatoes, chopped/quartered
- 0.5 oz fresh parsley, minced
- 2 cans (25 oz) chickpeas, drained & rinsed
Dressing
- 2 large lemons, juiced (~1/4 cup lemon juice)
- 3 tablespoon olive oil (or avocado oil)
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 garlic clove, minced (1 teaspoon minced garlic)
Instructions
- Start by washing and dicing (or chopping) all of your vegetables into small, even pieces. This helps everything mix well and gives you the perfect bite every time. Add all of the chopped vegetables to a large mixing bowl.
- Drain and rinse the chickpeas and mince the fresh parsley, then add them to the bowl with the veggies.
- In a small bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, and garlic (if using).
- Pour the dressing over the salad and toss until everything is evenly coated.
- Divide the salad into airtight meal prep containers and refrigerate until ready to enjoy.
Notes
READ THE BLOG POST FOR MORE TIPS, INFORMATION & WAYS TO ENJOY THIS SALAD!
- Prep Time: 15 minutes
- Category: Dinner, Lunch, Meal Prep, Salads