Vegan Chickpea Salad
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Smashed Chickpea Salad on Crunchy Rice Cakes

This vegan chickpea salad is an easy, healthy lunch idea that will be your new favorite! Smashed for maximum flavor and meal-prep friendly this one is lunchbox ready.
Course Entree, Main Course
Cuisine American, Mediterranean
Keyword chickpea salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (2 rice cakes with 1/2 cup salad)
Calories 220kcal
Author Marisa Moore, RDN

Ingredients

  • 8 brown rice cakes
  • 1- 15 oz. can low sodium chickpeas, rinsed and drained (or 1 3/4 cup cooked)
  • ½ small red bell pepper, diced small
  • ½ small red onion, diced small
  • 2 tbsp pitted Kalamata olives, diced small
  • 2 garlic cloves, minced
  • 1 small lemon, juiced
  • 2 tbsp extra virgin olive oil
  • ¼ cup chopped fresh flat leaf parsley
  • salt and pepper to taste

Instructions

  • In a medium bowl, toss the garbanzo beans, bell pepper, olives, garlic, and onion. 
  • Using a potato masher or back of a fork, mash the mixture leaving it chunky. Stir in the lemon juice, olive oil, salt, and pepper. Sprinkle with parsley.
  • Portion the chickpea salad evenly onto the rice cakes (about ¼ cup each). Serve. 

Notes

Recipe by Marisa Moore, RDN. All rights reserved.

Nutrition

Calories: 220kcal