Serving Suggestions & Variations

• Add Creaminess: Smash an avocado into the salad for a richer texture.
• Boost Protein: Mix in hemp seeds (3g protein per tbsp), pumpkin seeds (2.5g protein per tbsp), edamame (8g protein per ½ cup), or chopped almonds (3g protein per tbsp).
• Pair with Grains: Serve with quinoa or on whole-grain toast for a balanced meal.
• Make it a Wrap: Use a large lettuce leaf or a whole-wheat wrap for a grab-and-go lunch.

Time-Saving Tips

• Use Canned Chickpeas – Drain and rinse them for a quick, no-cook meal.
• Smash Ahead of Time – If you prefer smashed chickpeas, mash them in advance and store them in the fridge.
• Pre-Chop Vegetables – Dice onions, cucumbers (or pickles), and any other add-ins in advance to save time.
• Make the Dressing Ahead – Whisk the lemon juice, Dijon mustard, salt, and pepper and store it in an airtight container for up to 5 days.
• Batch Prep for the Week – Make a double batch and store it in the fridge for easy lunches.

Recipe Notes

• Customization: Add avocado for creaminess, or mix in hemp seeds, pumpkin seeds, or chopped almonds for extra protein.
• Serving Ideas: Serve on whole-grain toast, in a lettuce wrap, on crackers, or as a side salad.
• Storage: Keeps well in an airtight container in the refrigerator for up to 3 days.
• Flavor Boost: Let the salad sit for at least 10 minutes before serving to allow flavors to blend.

Grocery List

Pantry Staples

Fresh Ingredients