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Delicious yet Filling Chickpea Salad

Chickpea Salad Recipe - https://naturalinstinct.co.za

I haven’t really been a fan of chickpeas for most of my adult life. I know that they’re supposed to be healthy but if you’ve ever tried one, then you know just how starchy and full of carbs they might seem. After doing some research, studies show that people who consumed half a cup of chickpeas daily, are less likely to snack on unhealthy foods.

I usually gravitate to junk food not because of the taste, but because it’s easy and convenient. I started searching into meal prep ideas containing chickpeas and stumbled across a recipe by Chelsea’s Messy Apron. I decided to tweak it a bit to suit my needs and use ingredients I always have in my pantry.

Category, , DifficultyBeginner

A hearty and filling salad that is packed with flavour and healthy ingredients. Very easy to prepare and can be made in advance for your weekly meal prep.

Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
Chickpeas
 1 can Chickpeas (rinsed and drained)
 1 tbsp Olive oil
 ½ tsp Ground cumin
 ½ tsp Ground chilli powder
 Salt
 Freshly ground black pepper
Salad Dressing
 4 tbsp Olive oil
 4 tsp Lemon juice
 1 tbsp White vinegar
 2 tbsp Honey
 1 tsp Mixed herbs (dried)
Salad
 100 g Couscous (prepared as per package instructions)
 ½ cup Cucumber (sliced and chopped into quarters)
 ½ cup Cherry Tomatoes (halved)
 ½ cup Feta cheese (cut into cubes)
1

Preheat oven to 200°C and line baking tray with foil. Toss chickpeas in oil and spices and place on baking tray in an even layer. Bake for 25-30 minutes, tossing them halfway through. Remove from oven and let them cool completely before adding to salad or storing them in tupperwares.

Add couscous, cucumber and tomatoes to serving bowl and toss before adding chickpeas. Sprinkle feta on top or crumble over. Mix salad dressing in separate jar and add to salad just before being eaten.

For meal prep: Store chickpeas on paper towel in an airtight container to prevent mushiness and bacteria. Can keep up to 4 days in the fridge.

Here’s a short list of a few of the health benefits of chickpeas.

  • Great for diabetics as it improves blood sugar, lipid, and insulin levels.
  • The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.
  • Maintains and regulates low blood pressure.
  • The high fiber, potassium, vitamin C, and vitamin B-6 content all support heart health.
  • Research shows that including chickpeas in the diet lowers the amount of low-density lipoprotein, or bad cholesterol, in the blood.
  • Choline assists in the absorption of fat and reduces chronic inflammation.
  • Assists with digestion and weight management.

Leave a comment below of your favourite meal prep salad.

Ingredients

Chickpeas
 1 can Chickpeas (rinsed and drained)
 1 tbsp Olive oil
 ½ tsp Ground cumin
 ½ tsp Ground chilli powder
 Salt
 Freshly ground black pepper
Salad Dressing
 4 tbsp Olive oil
 4 tsp Lemon juice
 1 tbsp White vinegar
 2 tbsp Honey
 1 tsp Mixed herbs (dried)
Salad
 100 g Couscous (prepared as per package instructions)
 ½ cup Cucumber (sliced and chopped into quarters)
 ½ cup Cherry Tomatoes (halved)
 ½ cup Feta cheese (cut into cubes)

Directions

1

Preheat oven to 200°C and line baking tray with foil. Toss chickpeas in oil and spices and place on baking tray in an even layer. Bake for 25-30 minutes, tossing them halfway through. Remove from oven and let them cool completely before adding to salad or storing them in tupperwares.

Add couscous, cucumber and tomatoes to serving bowl and toss before adding chickpeas. Sprinkle feta on top or crumble over. Mix salad dressing in separate jar and add to salad just before being eaten.

For meal prep: Store chickpeas on paper towel in an airtight container to prevent mushiness and bacteria. Can keep up to 4 days in the fridge.

Delicious yet Filling Chickpea Salad

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