This simple High-Protein Chickpea Cabbage & Cucumber Salad is easy to prepare & perfect to have for lunch or dinner. It provides a fresh, crunchy, and crisp taste. It contains parsley, tomatoes, green cabbage, chickpeas, red onions, lemon juice, olive oil, & spices. The High-Protein Chickpea Cabbage & Cucumber Salad is a Mediterranean dish that gets prepared in 15 minutes, perfect for busy days. Serve this salad with grilled vegetables, roasted potatoes, or avocado slices to make it more filing.
WHY YOU’LL LOVE THIS RECIPE:
- This simple salad takes 15 minutes to prepare.
- Chickpeas provide fiber and protein, which are good for our health.
- Use the white beans if chickpeas are not available at home.
STATS:
- Caloric content: 280 kcal
- Time for prep: 15 minutes
- Cooking duration: Nil
- Serving: 2
- Total time: Fifteen minutes
- Cuisine: Mediterranean
- Course: Salad, Main
- Diet: High-Protein
- Serving size: 1 bowl
- EQUIPMENT:
- Mixing bowl
- Chopping board
- Measuring spoons
- Knife
- Salad tongs
INGREDIENTS:
- 1 ½ cups cooked chickpeas
- 2 cups green cabbage
- 1 cup of cucumber
- ¼ cup of red onion
- 2 tbsp. parsley
- Salt
- 2 tbsp. lemon juice
- Black pepper
- 1 tbsp. olive oil
- ½ tsp. cumin powder
INGREDIENT NOTES:
CHICKPEAS:
- For convenience, use canned or cooked chickpeas. Rinse well to get rid of extra salt. They offer a creamy taste & vegan protein.
GREEEN CABBAGE:
- Crunch and fiber are added with fresh green cabbage. To improve texture and facilitate digestion, thinly slice. To soften it, give it a gentle massage.
CUCUMBERS:
- Cucumber will add freshness and moisture. If the cucumbers are liquid, remove the seeds and choose firm ones. It keeps the salad cool and crunchy.
ONIONS:
- Onions give a tangy, stinging bite. To prevent overwhelming the salad, cut it thinly. Its taste can be mellowed by giving it a quick soak in water.
PARSLEY:
- The meal is brightened by fresh herbs. Finely chop for even dispersion. Gives a little earthy taste.
LEMON JUICE:
- It provides the natural base to make the dressings. Improves freshness and aids in taste harmony. Use fresh whenever feasible.
OLIVE OIL:
- It will add a smooth texture to the dressing and also provide good fat content.
SPICES:
- Use the salt, cumin, and black pepper to add warmth and deep taste. It will add the light spice and also balance the flavor.
INSTRUCTIONS:
- Add the cucumber, cabbage, red onion, & chickpeas in a big vessel.
- Then gently stir in the parsley.
- Now take a small vessel & mix the salt, olive oil, cumin, lemon juice, & pepper.
- Cover the salad with the dressing & toss well to coat everything evenly.
- To let the taste combine, leave the salad for 5 to 10 minutes.
- Serve cold or fresh.
TIPS:
- To soften the texture, gently massage the cabbage.
- If you’re not vegan, add some tofu or feta for extra protein.
- To improve taste, refrigerate before serving.
- To taste, adjust the salt and lemon.
STORAGE INFORMATION:
FRIDGE:
- Add the salad to the tight vessel and store for 3 days.
FREEZER:
- The texture of cucumber and cabbage will get lost, so it is not good to store them in the freezer.
FAQs:
Are canned chickpeas good to make this salad?
- Yes, simply give them a thorough rinse and drain.
How can my protein intake be increased?
- Include the tofu, quinoa, or hemp seeds to increase the protein intake.
Can I go ahead and make it?
- Yes, after some time in the fridge, it tastes much better.
Does it help with weight loss?
- Indeed, its rich fiber and protein content aid in fullness
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Protein: 12 g
Total carbs: 32 g
Net carbs: 24 g
Fiber: 8 g
Fat: 10 g
Iron: 2.5 g
Calcium: 60 g
Vitamin A: 0.4 g
Serving: 1 bowl
Sodium: 320 g
Potassium: 420 g
Serving size: 250 g
