Hello Healthy Meal Preppers!

Looking for a quick, protein-packed vegan meal that’s big on flavor and totally meal-prep friendly? This Vegan Chickpea Salad is your new go-to! With crunchy carrots, crisp celery, zesty Dijon, and creamy tahini, this plant-based dish is loaded with texture, nutrients, and satisfying flavor. It all comes together in just 15 minutes and makes a perfect no-cook lunch or light dinner.

Whether you serve it wrapped in fresh lettuce leaves, stuffed into a pita, or scooped over greens, this salad is as versatile as it is delicious. Packed with fiber, protein, and clean ingredients, it’s ideal for anyone looking to eat more plants without sacrificing taste or satisfaction.

Vegan Chickpea Salad Recipe:

Per serving: 334 Calories • 48.4g Carbs (16.8g Fiber) • 9.6g Fat • 17.5g Protein

5 minutes to prep , 10 minutes to cook

Ingredients

Scaled to 1 serving

• 8 oz Chickpeas (227 g)

• 1 1/2 medium Carrots (91 g)

• 1 stalk, medium Celery (40 g)

• 1/8 medium Onions (14 g)

• 1 tbsp, drained Capers (9 g)

• 1 tbsp Nutritional Yeast (7.5 g)

• 1/2 tbsp Sesame butter (7.5 g)

• 1/2 tbsp Dijon mustard (7.5 g)

• 1/2 tsp Vinegar (2.5 g)

• 1/2 dash Salt (0.2 g)

• 1 leaf outer Lettuce (28 g)

Directions

Directions are for original recipe of 4 servings

1. In a food processor process each vegetable separately– carrots, celery and onion. Set aside in a medium size bowl.

2. Now add chickpeas, nutritional yeast, tahini (sesame butter), mustard, and apple cider vinegar into the food processor.

3. Process but be sure to leave it a little chunky making sure it's not completely smooth. Add chickpea mixture to vegetables. Stir together, add in capers and stir again.

4. Serve wrapped in a lettuce leaf. Store in air tight container in the refrigerator if you have leftovers.

5. Enjoy!