This Easy No-Cook Chickpea Salad is my new favorite lunch! Make it in advance for a week’s worth of grab-and-go, no-cook lunches for work or school. Enjoy room temperature or cold, on a bed of lettuce greens or on its own. Ready in 10 minutes flat, this salad might just become your new favorite simple, quick, and easy meal prep recipe!
What (your ingredients):
1 orange bell pepper
2 large carrots
1 pint cherry tomatoes
1 15-oz. can chickpeas, drained and rinsed
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
How (your directions):
Finely dice the bell pepper and add to a large bowl.
Grate the carrots and add to the bowl. Then slice the cherry tomatoes in half and add to the bowl, along with the drained and rinsed chickpeas.
Season with salt, pepper, dried oregano, white balsamic vinegar, and olive oil.
Stir to combine and enjoy immediately, or store in the fridge for 3-4 days.
Why (the science): Chickpeas are an excellent source of protein and fiber to satisfy your hunger and support a healthy microbiome!
