| CHICKPEA SALAD |
Chickpea salad but ramp up the protein with hemp hearts, nutritional yeast, and a touch of vegan greek yogurt! This simple, veggie packed salad can be enjoyed as is, on a bigger bed of greens, or as a "tuna" melt over sprouted grain bread.
Recipe make 4 servings
Macros per serving:
311 cals - 7g fat - 41g carbs - 21g protein
I enjoyed this as a sandwich (pictured) for 501 cals & 33g protein.
Ingredients
3 cups chickpeas, canned, drained and rinsed
1/2 red bell pepper, chopped
2 large pickles, chopped
1/2 red onion, chopped
1 jalapeno, chopped (seeded for less spicy)
2 tbsp capers
1/4 cup hemp hearts
1/2 cup nutritional yeast
1/3 cup vegan greek yogurt
1 heaping tbsp dijon mustard
2 tbsp pickle juice
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper
Recipe
Add the chickpeas to a large mixing bowl and using a fork or a potato masher, mash the chickpeas well. I like to leave it a little chunky, not totally smooth.
Add in chopped red bell pepper, pickles, red onion, jalapeno, capers, hemp hearts, and nutritional yeast. Mix well.
For the dressing you can either whip it together in a small separate bowl or simply add all the ingredients to the chickpea bowl and mix well.
Dressing: yogurt, dijon, pickle juice, lemon juice, salt, and pepper.
Once everything is mixed together set in the fridge. The salad gets more flavourful as it sits!
To serve:
Enjoy as is, over salad greens, on a rice cake, in a wrap, or on toast. Another way I like to enjoy it is on crispy bread with melted cheddar, like a "tuna" melt!
Chickpea salad will last in the fridge for up 4 days.
Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!
Tuna Salad recipe from the Top 100 High Protein Vegan Recipes Ebook.
Please keep in mind all recipe macronutrients and calories are calculated to the best of my ability, but may vary slightly.