High-Protein Bang Bang Chickpea Salad

High-Protein Bang Bang Chickpea Salad is assuredly going to be the favorite & healthy lunch. It contains chickpeas, light mayonnaise, whole-milk plain Greek yogurt, sweet chili sauce, Sriracha, lower-sodium soy sauce, rice vinegar, Persian cucumbers, red bell pepper, matchstick carrots, and scallions. These simple ingredients combine to form a creamy & flavorful salad. High-Protein Bang Bang Chickpea Salad contains Greek yogurt, so it is not suitable for a dairy-free diet. This salad is prepared in 15 minutes, making it perfect for preparing as a quick lunch or light dinner. Serve this salad with whole wheat pita, quinoa, grilled tofu, or a mixed green salad. Store this salad for a short time in the fridge, making it perfect for meal prep purposes.

STATS:

Calories: 245 kcal
Duration for prep: Fifteen minutes
Duration for cook: Nil
Total Duration: 15 minutes
Servings: 4
Cuisine: Asian
Serving Size: 1¼ cups
Course: Lunch, Dinner, Salad, Side Dish
Diet: High-Protein

EQUIPMENT:

Mixing bowl
Whisk
Knife
Can opener
Small bowl
Cutting board
Serving spoon
Colander

INGREDIENTS:

⅓ cup light mayonnaise
1 tbsp. Sriracha
2 tbsp. whole-milk plain Greek yogurt
2 tbsp. sweet chili sauce
One tsp. rice vinegar
1 can no-salt-added chickpeas
2 tsp. soy sauce
2 medium Persian cucumbers
½ large red bell pepper
½ cup matchstick carrots
4 small scallions
Sliced scallions

INGREDIENT NOTES:

CHICKPEAS:

Utilize no-salt-added chickpeas to form the hearty foundation of salad and it also provides protein. Rinse and drain them well so they mix evenly with the creamy dressing and absorb the flavors better.

LIGHT MAYONNAISE:

We have to use light mayonnaise and combine it with the remaining dressing ingredients to form the creamy Bang Bang sauce, and it also keeps the salad lighter than regular mayonnaise.

GREEK YOGURT:

Utilize whole-milk plain Greek yogurt to offer a rich, creamy texture while increasing the protein content of the salad. It also balances the spicy and sweet flavors in the dressing.

SWEET CHILI SAUCE:

Utilize the sweet chili sauce to provide the signature sweet and mildly spicy flavor in the dressing & provides the smooth texture in sauce.

SRIRACHA:

Add the Sriracha to provide a bold spicy kick that enhances the Bang Bang flavor. It is best to adjust the quantity according to your preferred spice level.

LOWER-SODIUM SOY SAUCE:

Add the lower-sodium soy sauce to provide a savory umami flavor, which helps balance the sweetness and creaminess of the dressing. It is best to utilize the reduced-sodium version to keep the salt content lower.

RICE VINEGAR:

Add the rice vinegar to add a light, tangy flavor, which will brighten the dressing and balance the richness of the mayonnaise and yogurt nicely.

PERSIAN CUCUMBERS:

Use the Persian cucumbers to provide a crispy texture in salad. They contain fewer seeds than regular cucumbers and remain crunchy after mixing.

RED BELL PEPPER:

Utilize the finely chopped red bell pepper to provide natural sweetness, vibrant color, and a satisfying crunch. Fresh bell peppers also increase the vitamin C content.

MATCHSTICK CARROTS:

Add the matchstick carrots to provide natural sweetness and extra crunch in the salad. They also contribute fiber and beta-carotene for added nutrition.

SCALLIONS:

Use the thinly sliced scallions to offer a slight onion taste & fresh aroma. Sprinkle additional scallions on top to provide extra color and freshness before serving.

INSTRUCTIONS:

Add the light mayonnaise, sweet chili sauce, Greek yogurt, soy sauce, Sriracha, and rice vinegar to a small vessel and whisk to make it smooth.
Strain the water, wash the chickpeas, and dry them with a towel.
Include the vegetables and chickpeas in the big vessel and add the dressing to them.
Mix all of the components to mix everything.
Put the salad in the fridge for ten to fifteen minutes, then serve.
Sprinkle the scallions’ slices and serve the dish.

SERVING SUGGESTIONS:

MAIN MEAL:

Whole Wheat Pita
Brown Rice
Quinoa
Couscous
Farro

WRAPS & SANDWICHES:

Whole Wheat Wrap
Lettuce Wraps
Pita Pockets
Sandwich Rolls

PROTEIN PAIRINGS:

Grilled Chicken Breast
Tempeh
Hard-boiled eggs
Grilled Tofu

FRESH SIDES:

Mixed Green Salad
Tomato Salad
Fresh Fruit
Steamed Edamame

CRUNCHY TOPPINGS:

Sesame Seeds
Roasted Peanuts
Crispy Wonton Strips
Sunflower Seeds

TIPS:

Transfer the salad in fridge, & then serve to provide the refreshing taste.
Dry the chickpeas so the dressing will cling properly to them.
Add the fresh vegetables to provide good texture.

STORAGE INFORMATION

FRIDGE:

Put the salad in the vessel & store for three days.

FREEZER:

Avoid freezing the salad as the texture of vegetables & dressing will be ruined.

FAQs:

How to prepare the non-dairy salad?

Add the vegan yogurt to prepare the non-dairy salad.

Does this salad have a spicy taste?

This salad is slightly spicy, though you can alter the level of spice as you like.

Will we include extra protein in salad?

Include tofu, edamame, shrimp, or grilled chicken to include extra protein in salad.

NUTRITIONAL INFORMATION:

Calories: 245 kcal

Net Carbs: 22 g

Servings: 4

Total Carbs: 29 g

Fiber: 7 g

Protein: 10 g

Serving Size: 1¼ cups

Total Fat: 10 g

Calcium: 0.11 g

Iron: 0.003 g

Vitamin A: 0.00035 g

Sodium: 0.42 g

Potassium: 0.42 g