Can I eat chickpea salad for weight loss?

Yes! chickpea salad is fantastic for weight loss. It's high in fiber and protein, which helps control hunger and reduce cravings. This easy chickpea cabbage salad, in particular, is low in calories but filling enough to be a complete meal. Just watch your dressing portion if you're tracking calories.

What dressing goes well with chickpea salad?

Lemon vinaigrette is a classic: olive oil, lemon juice, Dijon mustard, salt, and pepper. You can also try yogurt-based dressings, tahini sauce, or even a splash of balsamic vinegar. Just keep it simple the salad’s flavor comes through best that way.

Can you eat cabbage raw in salad?

Absolutely! Cabbage is crunchy, refreshing, and totally safe raw. It’s a staple in slaws and adds satisfying texture to this salad. Slice it thinly for the best mouthfeel and let it marinate in dressing for at least 10 minutes to soften slightly

Is it okay to eat chickpea salad every day?

Yes, especially if you're switching up the add-ins and dressings. Chickpeas are a great source of plant protein and fiber. Just rotate your veggies and toppings to avoid boredom and ensure you get a variety of nutrients.

Chickpea Cabbage Salad : Easy High-Protein Favorite

Name: Chickpea Cabbage Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, rinsed and drained; 2 cups shredded green cabbage; 1 cup shredded purple cabbage; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste; Optional: parsley, sunflower seeds, shredded carrots

Description

A fresh, crunchy, high-protein chickpea cabbage salad perfect for no-cook days, meal prep, and light lunches. Easy to customize and full of flavor.

Ingredients

Scale

1 can (15 oz) chickpeas, rinsed and drained

2 cups shredded green cabbage

1 cup shredded purple cabbage

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

Optional: parsley, sunflower seeds, shredded carrots

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Instructions

Rinse and drain the chickpeas thoroughly.

In a large bowl, combine chickpeas and both types of shredded cabbage.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

Pour dressing over salad and toss well to combine.

Let sit for 10–15 minutes for flavors to meld.

Serve chilled, garnished with optional toppings.

Notes

This salad stores well for up to 4 days in the fridge.

Add-ins like feta, tahini, or Greek yogurt can boost flavor and creaminess.

Make it a meal by adding cooked quinoa or a hard-boiled egg.

Prep Time: 10 min
Category: Salads
Method: No-cook
Cuisine: American

Nutrition

Calories: 310 kcal
Sugar: 6g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 11g
Cholesterol: 0mg