High Protein Chickpea Salad with Tahini Dressing

Name: High Protein Chickpea Salad with Tahini Dressing
Total time: 15 min
Yield: 4 servings
Ingredients: 800 g canned chickpeas; 200 g cherry tomatoes; 400 g cucumber; 150 g red pepper; 100 g red onion; 1 ea lemon; 80 g fresh parsley; 60 g pitted kalamata olives; 20 g pumpkin seeds; 60 g tahini; 30 ml extra virgin olive oil; 5 ml maple syrup; 2 ea garlic cloves; 2 g ground cumin; 1 g smoked paprika

Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv

This protein-packed chickpea salad delivers over 20g of plant protein per serving in a fresh, no-cook lunch that's perfect for meal prep. Creamy tahini dressing coats tender chickpeas, crisp vegetables, and protein-rich hemp hearts for a satisfying Mediterranean-inspired bowl that travels brilliantly to work or keeps beautifully in the fridge for up to four days.

Serves 4 15 min 22g protein

VeganGluten free

Ingredients

canned chickpeas — drained and rinsed800 g
cherry tomatoes — halved200 g
cucumber — diced400 g
red pepper — finely diced150 g
red onion — finely diced100 g
lemon — juiced1 ea
fresh parsley — roughly chopped80 g
pitted kalamata olives — halved60 g
pumpkin seeds — toasted20 g
tahini60 g
extra virgin olive oil30 ml

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canned chickpeas · 800 g
cherry tomatoes · 200 g
cucumber · 400 g
red pepper · 150 g
red onion · 100 g
lemon · 1 item
fresh parsley · 80 g
pitted kalamata olives · 60 g
pumpkin seeds · 20 g
tahini · 60 g
extra virgin olive oil · 30 ml
maple syrup · 5 ml
garlic cloves · 2 items
ground cumin · 2 g
smoked paprika · 1 g

Method

Pickle the onions Toss the sliced red onion with the lemon juice and set aside while you get on with everything else.
Make the dressing In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, cumin, and smoked paprika. Gradually add warm water, one tbsp at a time, whisking constantly until you get a creamy, pourable consistency.
Combine the salad In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red pepper, red onion, and chopped parsley.
Add the dressing Pour the tahini dressing over the chickpea mixture and toss thoroughly until everything is well coated. The salad should look glossy and well combined.
Finish and season Fold in the olives and pumpkin seeds. Season generously with salt and pepper, then taste and adjust with more lemon juice or salt as needed.
Rest and serve Let the salad sit for 10 minutes to allow the flavours to meld. Serve immediately or refrigerate in airtight containers for up to 4 days.