Nobody likes a sad soggy salad; my Chopped Chickpea Salad stays fresh, crunchy and full of flavor all week long!

No matter your level of expertise in the kitchen, if you can chop, you can make (and absolutely fall in love with) my crunchy, Chopped Chickpea salad! Seriously… no fancy kitchen skills required, which means no stress. All you’ll need is a cutting board, a sharp knife and your favorite podcast; the rest is history! 

This Chickpea Chopped Salad is the kind of meal I make ahead of time as a loving gift to my future self who has a tendency to overbook and underestimate how many hours are in a day. 

I know from years of personal experience that if I don’t have something substantial and satisfying ready made for the week ahead, I am quite literally setting myself up to undereat and or default to conveniece foods. If you, like me, reach for what’s easy and readily available, I can’t say enough how much of a game changer it is bulk prepping salads like this one. And the best part? This salad actually gets better the longer it sits. The flavors marinate, the dressing sinks in, and by day two or three? Pure magic.

It’s super easy to make, packed with plant-based fiber and protein, and demands very little from you while providing real tangy, tangible value. You read that right. You don’t need to be a great cook to make this salad. All you need is a little patience and a sharp knife. Make this salad today and make one less thing for your future self to think about. Eat it as-is, toss it over greens, wrap it up in a tortilla, or bulk it up with a protein pairing (suggestions below).

Ingredients & Nutrition Wins:

• Organic Chickpeas – Plant-based protein + fiber to keep you full 
• Organic Cabbage – Detox-friendly and packed with antioxidants
• Cucumber – Hydrating and refreshing
• Red Onion – Rich in prebiotics for gut health
• Celery – Crunchy, hydrating, and supports digestion
• Cherry Tomatoes – Full of lycopene, a powerful antioxidant
• Red Bell Pepper – High in vitamin C for immune support
• Fresh Parsley – Anti-inflammatory and brightens everything
• Fresh Mint – Cooling, calming, and great for digestion

The Dressing:

• Extra Virgin Olive Oil – Heart-healthy fats + flavor booster
• Dijon Mustard – Emulsifies the dressing and adds a tangy bite
• Vinegar – Balances the richness with some zip
• Salt – Just enough to bring it all together

To Top

• Goat Cheese – Creamy and tangy; adds depth and healthy fats
• Avocado – Nutrient-dense and satisfying

Why bulk salads are smart:

• You eat what you have. So make sure what you have is actually something you want to eat.
• Prepping in advance means fewer last-minute decisions (read: fewer food regrets).
  Meals like this save time, money, and brainpower during the week.

Protein Pairing Suggestions (per serving):

• Grilled Chicken (3 oz) – 26g protein

• Seared Steak (3 oz) – 22g protein

• Grilled Shrimp (3 oz) – 20g protein

• Baked Tofu (3 oz) – 14g protein

• Grilled Salmon (3 oz) – 21g protein + healthy omega-3s; opt for wild caught 

• Canned Tuna (3oz) – 25–26g protein; prioritize low-mercury Safe Catch Tuna

Meal Prep Tip: Don’t be afraid to dress this baby all at once. Let it sit for a few days and let it marinate; the cabbage holds up beautifully and the flavors only get better with time. Whether you’re feeding a family, meal-prepping for the week, or just making sure future you has something nourishing in the fridge, this salad shows up and does the job!