Chickpea salad is a fine thing. The salad is super quick to make, fills you up, contains lots of good proteins, is gluten-free and even vegan. That was so many good qualities that it almost makes the salad unappealing 😀 But don’t worry, here too the taste determines – and it’s great!
Do you know this too? You look at your calendar in the morning and think: “So many appointments, where am I supposed to sit down and eat something delicious? But before you reach for fast food, prepare this delicious and filling chickpea salad the night before.
Meal Prep made easy
The vegetables are chopped super quickly and the dressing is ready in no time. Put the chickpeas and the vegetables in a fresh-keeping tin* and the fantastic za’atar dressing in a small jar. You can quickly pack both in the morning and have a filling and healthy meal for lunch that won’t send you straight into a food coma. So save the food coma for the weekend and an evening on the couch 😉 The food coma is a great idea.
The chickpea salad is not only a good filling dish, but also a good accompaniment to fried fish. When I’m on a low carb trip again, I like to treat myself to the salad in the evening with a nice piece of salmon.
Recipe for chickpea salad with za’atar dressing
Note: The serving size is meant as a starter or side dish. If you want to be full (which I can understand), then 4 portions = 2 portions and so on.
For the salad
- 400 g cooked chickpeas
- 1/2 red bell bell pepper
- 1/4 Cucumber
- 1 Tomato
- 1 Spring onion
- 1 small bunch flat leaf parsley
For the salad
- Wash and chop the vegetables.
- Coarsely chop the parsley.
- Mix the chickpeas with the remaining ingredients.
For the dressing
- Squeeze the lemon.
- Mix all the ingredients for the dressing together.
- Mix the dressing and salad together and season with salt and pepper.