High-Protein Vegetable Salad (Printer-Friendly)
A colorful, hearty salad combining chickpeas and fresh veggies for a fulfilling and nourishing dish.
# What You'll Need:
→ Vegetables and Protein
01 -
200 g cooked chickpeas, drained and cooled
02 -
100 g carrots, peeled and diced
03 -
100 g cucumber, diced
04 -
50 g red bell pepper, diced
05 -
50 g red onion, finely chopped
06 -
100 g tomatoes, quartered
07 -
50 g fresh parsley, chopped
→ Dressing
08 -
3 tablespoons extra virgin olive oil
09 -
2 tablespoons freshly squeezed lemon juice
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps to Follow:
01 -
If using dry chickpeas, soak overnight in cold water, then drain and cook in salted water for 30–40 minutes until tender but not mushy. If using canned chickpeas, rinse thoroughly under cold water.
02 -
Dice carrots and cucumber into uniform cubes. Finely dice red bell pepper and onion. Quarter the tomatoes and chop fresh parsley.
03 -
Place chickpeas, all chopped vegetables and parsley into a large mixing bowl.
04 -
Add olive oil and lemon juice. Season with salt and black pepper. Gently toss ingredients to combine without crushing the vegetables.
05 -
Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld. Enjoy cold for best texture and taste.
# Extra Suggestions:
01 -
For optimal texture, avoid overcooking chickpeas and ensure all vegetables are cut uniformly for an appealing presentation.
02 -
Store in an airtight container in the refrigerator for up to 2 days. This salad is not suitable for heating due to the fresh vegetable components.
03 -
Personalize with added vegetables or herbs such as avocado, corn, chili, or olives as preferred.