This quick, hearty make-ahead salad is perfect for lunch on the go or as a fresh, flavorful last-minute addition to any meal.
Disclosure: Special thanks to REBBL for sponsoring this post. As always, all opinions are my own.
Lately things have been hectic here, and some days I glance at the clock and realize it’s already lunchtime—or later. On busy days I appreciate meals I can make ahead or toss together in a few minutes. This chickpea salad is one of those dependable options.
I mixed this salad in the morning so I would have lunch ready when I found a spare moment. That day the power went out while I was trying to work on a few projects with tight deadlines, so I packed up and headed to a local diner to use the internet and finish tasks before picking up my son from school.
The next day was busy too, but when noon rolled around I was ready. I portioned out the pre-made salad, topped it with half an avocado and some microgreens, and grabbed a Cold-Brew Protein from REBBL for an extra boost.
I’ve long been a fan of REBBL, so I was excited to try their three new flavors and to find them at my local Whole Foods. Like their other products, these are certified organic, soy- and dairy-free, gluten-free, and made without cane sugar, carrageenan, thickeners, gums, natural flavors, or agave. The coconut milk base makes them creamy and satisfying.
The new flavors include:
- Reishi Cold-Brew – Smooth cold-brew coffee with no added sugars and 7 grams of coconut MCTs for energy. Reishi mushroom is traditionally used to support immune health.
- Turmeric Lemon Tart – A sweet-tart blend of turmeric root and lemon with a touch of organic honey. Each bottle contains turmeric root, which is often associated with joint and digestive support.
- Cold-Brew Protein – A creamy coconut milk and cold-brew coffee blend delivering 12 grams of plant-based protein from pea and sunflower, with supportive herbs like maca, ashwagandha, and reishi.
My husband and I especially liked the Cold-Brew Protein with this salad; it made a light lunch feel much more filling.
The avocado adds healthy fats and a creamy contrast to the crisp salad while keeping the dish vegan. If you’re packing this for later, bring a whole avocado or halve it in the morning; leaving the pit in the exposed half helps reduce browning. A little squeeze of lemon also helps preserve color.
If you prefer, top the salad with hard-boiled egg or crumbled feta for more protein. I used microgreens from a local farm, but baby lettuce or any tender greens work well. You can skip toppings entirely and serve the salad alongside grilled meat or seafood for a simple, satisfying meal.
📖 Recipe
Quick Chickpea Salad with Lemon-Dill Vinaigrette
Big Flavors from a Tiny Kitchen – Ashley Covelli
2 Servings
5 minutes
5 minutes
Ingredients
- ½ teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons good extra-virgin olive oil
- 1 tablespoon fresh dill chopped
- 1 tablespoon coarse ground mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
- 1 15.5-ounce can chickpeas, rinsed and drained
- 1 English cucumber chopped
- 2 plum tomatoes chopped
- 1 large avocado pitted, peeled, and sliced
- Microgreens or baby lettuce for garnish (optional)
Instructions
- In a large bowl, whisk together lemon zest, lemon juice, olive oil, dill, mustard, salt, and pepper. Add the rinsed chickpeas, chopped cucumber, and chopped tomatoes. Toss well to combine. Cover and refrigerate until ready to serve.
- Divide the salad between two bowls and top each with half the avocado and a scattering of microgreens or baby lettuce. Sprinkle a little extra salt if desired.
Notes
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Want to try REBBL’s new flavors? I enjoyed pairing the Cold-Brew Protein with this salad, but any of the new varieties make a creamy, satisfying complement to a light lunch.
