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overhead shot of ingredients for chopped chickpea salad in large metal bowls
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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

Ingredients

  • 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

Instructions

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

Storage

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

Video

Notes

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

Nutrition

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