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Did the dense bean salad trend influence you? It’s not a trend! Beans are super high in fiber which is what our diets lack lately. I focus on a high-protein diet and didn’t realize how much fiber truly lacked in my diet and the importance of eating high fiber as well! I have lately been so much more mindful of my fiber intake daily to ensure that I’m balancing both high protein and high fiber!

Chickpeas are a great source of protein and fiber and paired with red cabbage, cucumbers and carrots, this salad is great for meal prep and gets even tastier the next day when the dressing has soaked in!

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This Asian Chickpea Salad recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

HERE IS HOW TO MAKE ASIAN CHICKPEA SALAD:

WHERE CAN I FIND THESE INGREDIENTS?

You can get these ingredients at your local store! Most of the ingredients in this recipe are from the produce section but you’ll need to get the ingredients for the dressing and the chickpeas from the pantry aisle. I like to buy the dehydrated chickpeas and then rehydrate them as they are cheaper but you can of course get the can of chickpeas if that is easier for you!

WHAT ARE THE INGREDIENTS?

The ingredients to make this delicious chickpea salad are:

• Chickpeas
• Carrot
• Cucumber
• Green Onions
• Red Cabbage
• Crushed Peanut

The ingredients to make the garlic sesame dressing are:

• Sesame Oil
• Honey
• Soy Sauce
• Olive Oil
• Rice Vinegar
• Garlic
• Sesame Seeds

WHAT EQUIPMENT DO I NEED?

All you’ll really need to do for this recipe is chop all the veggies to make sure everything is bite-sized! The goal is to chop everything so that with every spoonful, you get a little bit of everything. Aside from that, I like to make my dressing in a mason jar and use measuring cups and spoons as it’s super easy to shake everything up.

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CAN I SUBSTITUTE/ADD ANYTHING OUT?

This recipe is super simple so there are tons of things you can do to spruce this up! Here are a few ideas you can do to make this recipe tailored to your taste!

• Add some peanut butter to the dressing
• Add some bell peppers or other crunchy veggies
• Add some tofu or other protein
• Add some fresh herbs like dill or parsley
• Add some feta or mozzarella
• Add diced red onions
• Add avocado
• Add some citrus like a squeeze of lime, lemon or orange juice

WHAT DOES ASIAN CHICKPEA SALAD TASTE LIKE?

The dressing really comes together with this salad and honestly, it tastes even better the day after. This salad is so refreshing and has a great umami flavor. The vegetables are super crunchy and packed with lots of nutrients and water so you’re well hydrated and have a lovely crunch with every bite. The chickpeas add a dense bean texture and overall, this salad is just so yummy and satisfying!

HOW LONG DOES IT KEEP FOR?

I like to make this and divide it into 4 portions and have it for lunch everyday! It keeps very well and the vegetables stay crunchy still by day 4! I definitely recommend not leaving it for longer but since this recipe does have vinegar, it keeps for up to 5 days. Store in an airtight container and enjoy it cold!

INSPIRATIONS FOR THIS RECIPE?

I have been prioritizing fiber lately because my diet truly lacked it! I got swept up in the craze of high protein that I totally spaced on my fiber intake which is so important! I love that this salad is nice and soaks up all the flavours of the dressing really well. It’s perfect for busy weeks and preparing ahead of time to ensure that you are eating healthy and fueling your body with all nutrient-dense foods!

ANY OTHER NOTES?

I’ve probably said this a billion times in this post but it truly tastes better the next day! Like all the ingredients soak up the marinade!!

Yay! You’ve made it to the end of this post! Hope you enjoy this recipe and get your veggies and fiber in!

Xo,

Lynn

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