Description
This high protein bean salad is the ultimate no-cook, meal prep-friendly recipe packed with fiber, flavor, and plant-based protein.
Ingredients
Scale
- 1 cup chickpeas, rinsed and drained
- 1 cup black beans, rinsed and drained
- 1 cup edamame (shelled)
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, black beans, and edamame.
- Add the chopped bell peppers, red onion, and parsley.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss well and serve immediately or refrigerate.
Notes
- Store up to 4 days in an airtight container.
- For more protein, add tofu cubes or sliced boiled eggs if desired.
- Tastes even better after chilling for 1–2 hours.
- Prep Time: 10 min
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg