Don’t judge a book by its cover.

This little ol’ chickpea salad may look like a light dish, but it packs a punch of protein. With quinoa, pistachios, chickpeas, avocado, and more, you’ll be full of nutrients and flavors by the end of your meal.

It’s also a great option for a week of meal prepping!

Double or triple up the recipe, store safely in the fridge, and just be sure to assemble the final ingredients day of to ensure the freshest salad.

Enjoy!

Ingredients

1/2 red onion
1 can organic chickpeas
1 lemon
1 cup parsley
1 cucumber chopped
1/2 cup pistachios
1 cup grain of choice (I recommend quinoa, orzo, or brown rice)
1 avocado
1/4 cup feta
Olive oil
Salt and pepper

Running With the Grain

Including a grain in your salad is a great way add more nutrients into your meal to fill you up and keep you going throughout the rest of your day. Which grain you run with, though, is up to you. For me, I went with quinoa, but orzo and brown rice are also good options.

If you have a favorite, use it!

Still not sure? Consider this:

Quinoa

One of my favorite grains for meal prep, quinoa is quick to cook and can last for future meals. It’s full of proteins and is a complete source of all the essential amino acids, making it a great choice for vegans and vegetarians.

Orzo

Unlike the other natural grains, orzo is actually a rice-shaped pasta, which brings another added texture to the dish. It is particularly high in fiber, which can help curb the urge to snack later on. It’s a nice option for those who may be trying to manage their weight.

Brown Rice

The classic of classics. Full of nutrients, protein, and fiber, brown rice has long been a staple of healthy diets. It’s hard to go wrong. Not to mention, it’s a largely inexpensive option and can be saved for future meals, as well.

Avoiding Glyphosate

Whether you’re eating chickpeas, hummus, or a delicious protein-packed salad (you’re welcome), it’s important for you to be aware of the dangers of glyphosate. An herbicide widely used in the growing of chickpeas, glyphosate can disrupt your gut’s microbiome, leading to digestion problems, immune issues, and more.

According to a study done by the Environmental Working Group (EWG) on over three dozen conventional or non-organic chickpea products, “nearly 90 percent had detectable levels of glyphosate.” The same study found that “one-third of the 27 conventional hummus samples exceeded EWG’s health-based benchmark for daily consumption.”

All of which is to say that if you are going to be cooking with chickpeas, always go organic!

Aquafaba, Aquafa-what?

Don’t throw out that chickpea water — it’s aquafaba!

No, I’m not speaking gibberish. Aquafaba, that leftover liquid from chickpeas, is actually an amazing egg white replacement for hundreds of vegan recipes.

All you have to do is drain a can of chickpeas into a bowl and separate the water. A good rule of thumb is using three tablespoons of aquafaba to replace one egg white. In many cases, it’s best to whip the aquafaba using a hand mixture into an airier substance. Adding a bit of cream of tartar can help solidify the texture.

You’ll find that you can use aquafaba to make vegan mayo, pastries, puddings, and more. It can even be used to add that delicious layer of foam on the top of your cocktail!

Instructions

Cook your grain according to the package instructions
Chop up the red onion, cucumber, and parsley. Place in a large bowl.
Drain and rinse off chickpeas thoroughly. Place in bowl.
Add in pistachios and your grain. Mix together.
Add in avocado and feta. (If making a large amount to store, skip this step. The salad is best when you add these ingredients fresh!)
Dress with lemon juice, olive oil, salt, and pepper.
Toss and enjoy!

Protein-Packed Chickpea Salad