Go Back
+ servings
overhead shot of ingredients for chopped chickpea salad in large metal bowls
Print Recipe
4.82 from 11 votes

Chopped Chickpea Salad (Make Ahead)

With bulgur wheat, crunchy veggies, feta cheese, and a delicious lemon vinaigrette, this salad is perfect for meal prep, and tastes even better on day two!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: Mediterranean
Servings: 4 meal sized portions
Calories: 434kcal


  • cup bulgur (uncooked)
  • 15 oz can of chickpeas (drained and rinsed)
  • ½ cup feta cheese (crumbled)
  • 3 ribs celery (finely chopped)
  • 1 bell pepper (finely chopped)
  • ½ cup radish (finely chopped)
  • ¼ red onion (finely chopped)

Honey Lemon Vinaigrette:

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon dijon mustard
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest


  • Cook bulgur according to package directions and allow to cool.
  • Shake together all vinaigrette ingredients.
  • Toss together all salad ingredients.


  • Store in sealed containers in the fridge for up to 4 days. This salad keeps well after tossing in the vinaigrette.



Nutritional information is for one meal-sized salad portion (roughly 2 cups)


Serving: 2cups | Calories: 434kcal | Carbohydrates: 56g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 260mg | Potassium: 601mg | Fiber: 14g | Sugar: 13g | Vitamin A: 1174IU | Vitamin C: 44mg | Calcium: 168mg | Iron: 4mg