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Plant-based protein and fiber, filling and nutritious
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
16g
· 56%
Protein
4.5g
· 16%
Fat
3.5g
· 28%
Fiber
4.2g
Vitamins
Vitamin K
24µg · 20% DV
Folate
37µg · 9% DV
Vitamin C
8mg · 9% DV
B1
0.09mg · 8% DV
Minerals
Phosphorus
86mg · 12% DV
Zinc
1mg · 9% DV
Magnesium
32mg · 8% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
1.1g
POLYUNSATURATED
1g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
Yes. Preparing it a day ahead works well if you keep the dressing separate and add delicate greens or watery vegetables just before serving.
Stored in an airtight container, it generally keeps for up to 3 days in the refrigerator. Use it sooner if it contains mayonnaise, delicate herbs, or vegetables that release a lot of water.
Yes—drain and rinse them thoroughly first to reduce excess sodium and the canned flavor. Let them drain well so the salad does not become watery.
If using dried chickpeas, soaking them well and changing the cooking water may help some people. With canned chickpeas, rinsing thoroughly and starting with a smaller portion can also improve tolerance.
A simple dressing of olive oil, lemon juice, garlic, cumin, and fresh herbs complements chickpeas well. Tahini dressing is another good option, though it makes the salad richer and heavier.
It can make a light main meal, but adding a protein-rich food such as yogurt, eggs, cheese, fish, or tofu can make it more satisfying. Serving it with whole-grain bread is another balanced option.
A large serving right before exercise may feel uncomfortable for some people because it is high in fibre. It is often better a few hours before training, or after training with an additional protein source.
Yes. Vitamin C from lemon can support absorption of the iron found in plant foods such as chickpeas. Combining chickpeas with lemon, peppers, and parsley is a useful pairing.
People with legume sensitivities, irritable bowel syndrome, or those following a low-FODMAP plan may need to limit their chickpea portion. Anyone on a medically prescribed diet for kidney disease should check suitable ingredients with their healthcare professional.
No single food causes weight loss by itself. Chickpea salad can support a balanced eating pattern when it includes plenty of vegetables, a moderate amount of dressing, and an appropriate portion.
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Nutrition data compiled from USDA FoodData Central and scientific sources.