10-Minute High-Protein Chickpea Salad (No Mayo)

This no-mayo chickpea salad combines chickpeas, edamame, hemp hearts, crisp vegetables, and lemon-tahini dressing in one bowl in 10 minutes.

High Protein Chickpea Salad in 10 Minutes

Chickpeas provide the hearty base, while shelled edamame, hemp hearts, and tahini add more plant protein. The fresh vegetables keep each serving crisp and colorful.

• Prep time: 10 minutes
• Cook time: 0 minutes
• Yield: 4 servings
• Serving size: About 1 1/2 cups
• Storage: Up to 3 days refrigerated

Ingredients

• 2 cans chickpeas, 15 oz each, drained and rinsed
• 1 cup cooked shelled edamame, thawed and cooled
• 1 English cucumber, diced into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced into 1/2-inch pieces
• 1/2 cup chopped fresh parsley
• 1/4 cup hulled hemp hearts

Lemon-tahini dressing

• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons cold water
• 1 small garlic clove, finely grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make High Protein Chickpea Salad

1. Drain and rinse the chickpeas for 30 seconds, then shake off excess water.
2. Add chickpeas, edamame, cucumber, tomatoes, bell pepper, parsley, and hemp hearts to a large bowl.
3. Whisk tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper for 60 seconds.
4. Pour the dressing over the salad.
5. Toss with two serving spoons for 60 seconds until every ingredient is lightly coated.
6. Taste and add no more than 1 additional tablespoon lemon juice if needed.
7. Divide into 4 equal portions and serve immediately.

Meal Prep and Storage

For safe handling and storage, follow the FDA food-allergy guidance, including prompt refrigeration and clean utensils.

• Refrigerate in a sealed container for up to 3 days.
• Stir before serving because the dressing settles at the bottom.
• Keep the dressing separate if preparing more than 24 hours ahead.
• Do not freeze the assembled salad; cucumber and tomatoes soften after thawing.

Try another plant-forward lunch with vegan edamame salad, review plant-based protein sources, or use extra chickpeas in this homemade hummus guide.

Control Dressing and Texture

Whisk tahini with lemon before adding it to the vegetables. If it tightens, add cold water one teaspoon at a time until pourable.

Drain chickpeas thoroughly and pat watery vegetables dry. Fold the dressing in shortly before serving so the chickpeas stay intact and the vegetables remain crisp.

Taste with a clean spoon before adding extra salt or lemon.

High Protein Chickpea Salad FAQ

Can I use dried chickpeas?

Yes. Use 3 cups cooked and fully cooled chickpeas in place of the two cans.

Can I make it without tahini?

Replace the tahini with 3 tablespoons unsweetened dairy-free yogurt and reduce the water to 1 tablespoon.

Why is my salad watery?

The chickpeas or vegetables may hold excess moisture. Drain thoroughly and add dressing immediately before serving.