Chickpea salad: Meal prep 3 ways
Chickpeas (also known as garbanzo beans) are an excellent source of protein, healthy fats, fiber, carbohydrates, and a long list of vitamins and minerals. These versatile little peas go with just about anything, and with about 15g of protein in 1 cup, they are a great source of protein for vegetarians and vegans.
I love the idea of batch cooking at the beginning of the week. You are more likely to eat healthier if you have it already prepared, and it’s definitely a cheaper option to eating out. What gets me, is the thought of eating the same thing e v e r y d a y. I just can’t do it. I’ve never been a fan of eating “leftovers” and batch cooking reminds me too much of this. So my idea of meal prep is batch cooking a main ingredient/dish and changing it up throughout the week! I have everything ready to go, but don’t feel like I’m eating the same thing over and over.
Chickpeas are a super quick and easy ingredient to meal prep. You can get canned chickpeas that are precooked and ready to be used as toppings for salads, blended into hummus, or roasted in the oven.
Today I’m sharing three ways you can prep chickpea salad and what to pair it with throughout the week! Keep reading for the recipes.
(makes 3-4 servings)
- 1 15oz can chickpeas
- 1/2 cup red pepper, diced
- 1/2 cup shredded carrot, finely chopped
- 1/2 dill pickle, chopped
- 2 stalks of celery, chopped
- 2 stems green onion, chopped
- 3/4 cup mayo (regular or vegan)
- 2 tbsp spicy mustard (more or less to your liking - I love it!)
- 1 tbsp yellow mustard
- 1 tbsp jalapeno, finely chopped (optional)
- fresh ground salt and pepper to taste
- sunflower seeds for garnish
- Prepare all vegetables and mix in a large bowl and set aside. Mix mayo and mustard in a small dish then pour over vegetables. Mash the chickpeas gently with the back of a fork until they are smashed, but still chunky. Mix mayo sauce in and top with salt, pepper, and sunflower seeds.
- Pair with your favorite ingredients such as the ones below!
1. Chickpea Salad with Arugula
- extra virgin olive oil, cold pressed (for dressing)
- lemon wedge or lemon juice (for dressing)
2. Chickpea Salad and Naan
- Naan flatbread
3. Chickpea Salad Lettuce Wraps
- head of iceberg lettuce (romaine works well too!)
I would love to hear how you batch cook. Do you like eating the same thing all week? How do you switch it up?