Lemon Chickpea Salad
702
Calories
33g
Protein
99g
Carbs
22g
Fat
Chickpeas tossed with crisp cucumber, tomato, and parsley in a bright lemon and olive oil dressing.
Kcal 702 · Protein 33 g · Carbs 99 g · $ 4.00 per serving
Protein 33g · Carbs 99g · Fat 22g
10 min
Prep
10 min
Cook
$ 4
Per Plate
702
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 2 cups chickpeas, drained and rinsed
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 1 cucumber, diced fresh (about 1 cup)
- 1 tomato, diced fresh (about 1 cup)
- 1/4 cup parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 4 cups chickpeas, drained and rinsed
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 cups cooked green beans (from about 1.5 cups raw, trimmed)
- 2 cucumber, diced fresh (about 1 cup)
- 2 tomato, diced fresh (about 1 cup)
- 1/2 cup parsley, chopped
- 4 tbsp lemon juice
- 2 tbsp olive oil
- 8 cups chickpeas, drained and rinsed
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 cups cooked green beans (from about 1.5 cups raw, trimmed)
- 4 cucumber, diced fresh (about 1 cup)
- 4 tomato, diced fresh (about 1 cup)
- 1 cup parsley, chopped
- 8 tbsp lemon juice
- 4 tbsp olive oil
- 12 cups chickpeas, drained and rinsed
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 cups cooked green beans (from about 1.5 cups raw, trimmed)
- 6 cucumber, diced fresh (about 1 cup)
- 6 tomato, diced fresh (about 1 cup)
- 1 1/2 cups parsley, chopped
- 12 tbsp lemon juice
- 6 tbsp olive oil
- 16 cups chickpeas, drained and rinsed
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 cups cooked green beans (from about 1.5 cups raw, trimmed)
- 8 cucumber, diced fresh (about 1 cup)
- 8 tomato, diced fresh (about 1 cup)
- 2 cups parsley, chopped
- 16 tbsp lemon juice
- 8 tbsp olive oil
Before You Start
Drain and rinse the chickpeas, trim the green beans, and dice the cucumber and tomato so the salad comes together once the cooked greens have cooled.
How To Make It
- Steam the green beans over simmering water, 6 to 8 minutes, until tender but still bright green, then cool them under cool water.
- Warm a splash of the olive oil in a skillet over medium, about 1 minute, until it shimmers, then add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down, and let it cool.
- Pile the chickpeas, cooled spinach, green beans, cucumber, tomato, and parsley into a large bowl.
- Whisk the lemon juice and the rest of the olive oil into a light dressing, pour it over, and toss well so everything is coated, then serve.
Fix It: If it tastes flat, it usually needs a pinch of salt and a little more lemon to wake it up.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories702
- Protein33g
- Carbs99g
- Fat22g
- Fiber29g
- Sodium55mg
Bonus Benefits
- Gut Health
- Blood Sugar
- Heart Health
- Eating Well
- Mood Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Cucumber: water and potassium, reported to keep you cool and hydrated.
Chickpeas: plant protein and fiber, reported to keep you full and steady your blood sugar.
Cucumber: water and potassium, reported to keep you cool and hydrated.
Tools For This Recipe
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