Lemon Pepper Chickpea Salad – Zesty, High-Protein Vegan Lunch in 10 Minutes (Gluten-Free & Meal Prep Friendly)
Bright, refreshing, and packed with protein, this lemon pepper chickpea salad is a plant-based lunch favorite that comes together in just 10 minutes. Tossed with lemon juice, olive oil, crunchy veggies, and bold seasonings, it's the ultimate no-cook recipe for busy days. Perfect for meal prep, gluten-free diets, or anyone craving a high-protein vegan salad that actually satisfies.
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 lemon zested and juiced
- 3 tablespoons olive oil extra virgin
- 1 clove garlic minced
- ½ teaspoon cracked black pepper or more to taste
- ¼ teaspoon sea salt adjust to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the base: Drain and rinse chickpeas well. Pat dry for best texture.
- Whisk the dressing: In a small bowl, combine olive oil, lemon juice, zest, minced garlic, black pepper, and salt.
- Mix and toss: Add chickpeas to a large bowl. Pour dressing over the top. Toss gently until evenly coated.
- Add herbs: Stir in fresh parsley. Taste and adjust seasoning if needed.
- Chill or serve: Let it sit for 10 minutes to absorb flavor, or refrigerate for up to 4 days.
Notes
Secret Tips for the Best Lemon Pepper Chickpea Salad
1. Rinse and Dry Chickpeas Well:Canned chickpeas are convenient, but to get the best texture in your lemon pepper chickpea salad, rinse them thoroughly under cold water and pat them dry. Removing excess moisture helps the seasoning stick and prevents the salad from getting soggy when stored. 2. Use Freshly Cracked Pepper:
For that bold lemon pepper flavor, use freshly cracked black pepper rather than pre-ground. It elevates the salad’s zestiness and balances perfectly with the lemon juice and olive oil. 3. Massage in the Lemon Juice:
After mixing your ingredients, let the lemon juice soak into the chickpeas for at least 5–10 minutes. This boosts the citrusy brightness and softens the chickpeas just enough for a more flavorful bite in every spoonful. 4. Add Texture with Crunchy Veggies:
Don’t skip the crunchy cucumber, red onion, or bell peppers. These not only keep the salad refreshing and light, but they also boost fiber and nutrients, making this a high-protein vegan lunch that’s satisfying and complete. 5. Prep Ahead and Let It Chill:
This is a meal prep friendly salad that tastes better over time. Store it in the fridge for up to 3 days—the flavors meld together, and the chickpeas absorb all that lemon pepper seasoning for maximum punch. 6. Upgrade with a Protein Boost:
If you want even more staying power from your plant-based lunch, top your salad with a scoop of quinoa, edamame, or even a dollop of dairy-free Greek-style yogurt for creaminess and extra protein. 7. Use Zest, Not Just Juice:
Grate some lemon zest into your dressing. It intensifies the citrus flavor without adding more acidity, and that pop of lemon oil really sets this no-cook chickpea salad apart from the rest.