Who said salads have to be boring?
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A Mediterranean Chickpea Salad provides about 15g of protein, primarily from chickpeas, aiding in muscle repair and growth post-workout. Avocado contributes healthy monounsaturated fats, essential for nutrient absorption and reducing inflammation. The salad’s colorful vegetables offer a range of antioxidants and vitamins, including vitamin C from bell peppers for collagen production and tissue repair. The high fiber content aids digestion and prolongs satiety. This meal is not only nutritionally balanced for recovery but also versatile, allowing you to add other protein sources or veggies as per your preferences.
- Calories: 400 – 450
- Protein: 15g
- Fat: 20g (mostly monounsaturated from the avocado and olive oil)
- Carbohydrates: 50g
- Fiber: 12g
- Sugar: 10g (mostly natural sugars from the vegetables and chickpeas)
This meal also provides a good source of Vitamin C, Vitamin K, Folate, and Potassium.
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Chickpea Salad
- Yield: 4
Ingredients
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 ripe avocado, diced
- 1/2 cup chopped fresh parsley
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, avocado, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Allow the salad to sit for 10-15 minutes to let the flavors meld together.
- Serve chilled or at room temperature, and enjoy!
