Ancient Greek athletes ate this exact protein combo before Olympics—chickpeas and feta were the original pre-workout meal in 776 BC.
High Protein Salad
Dive into this vibrant High Protein Salad that’s not only a feast for the eyes but also a powerhouse of nutrition! Loaded with hearty chickpeas, crunchy bell peppers, and a zesty lemon-tahini dressing, this salad is ideal for meal prepping and keeping your taste buds happy all week long. Whip it up in no time and enjoy a deliciously balanced meal that fuels your day!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 600g cherry tomatoes (21.2 oz)
- 2 tins roast corn
- 1 large cucumber
- 1 juiced lime
- 1 fried onion
- Large handful parsley
- Pepper
- Water (to make consistency you want)
🫙Pantry Staples(2)
- 2 tins roast chickpeas
- Swirl of oil olive
🧂Spices & Seasonings(2)
- Handful of dill
- Garlic powder
📦Other(2)
- 2 large capsicum
- 5-6 heap tbsp Greek yoghurt (75-90 ml)
👨🍳 Instructions
- 1
Chop the cucumber, tomatoes, capsicum and parsley and put into a bowl.
- 2
Roast the chickpeas and corn in the oven until golden.
- 3
Chop the onion and pan fry until cooked.
- 4
Once chickpeas, corn and onion are cool, add to the salad.
- 5
To make the dressing add all the ingredients to a bowl, adding garlic powder and pepper for preferred seasoning. Mix and add water to thin the mixture to desired consistency.
- 6
Add dressing to the salad and mix through.
- 7
Enjoy!
💡 Pro Tips
- ✓Roast chickpeas at 425°F for 20-25 minutes after patting completely dry and tossing with 1 tablespoon oil per cup - moisture is the enemy of crispiness and will create steam instead of the Maillard reaction needed for golden color.technique425°F for 20-25 minutes
- ✓Salt your chopped tomatoes and let them drain for 15 minutes before adding to salad - this removes 30-40% of excess water that would otherwise dilute your dressing and make the salad soggy.timing15 minutes, 30-40% water removal
- ✓Char corn kernels in a dry cast iron pan for 3-4 minutes until 20% of kernels show brown spots - this caramelizes natural sugars and adds smoky depth that balances the salad's fresh elements.technique3-4 minutes, 20% browning
- ✓Make your tahini-based dressing with a 3:1 ratio of tahini to acid (lemon juice/vinegar) and add ice-cold water 1 tablespoon at a time - tahini seizes when mixed with room temperature liquids but emulsifies smoothly with cold water.ingredient3:1 tahini to acid ratio
- ✓Add dressing to salad only 10 minutes before serving because acids in dressing begin breaking down cell walls in vegetables immediately, causing 25% texture loss within 30 minutes.timing10 minutes maximum, 25% texture loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Ancient Greek athletes ate this exact protein combo before Olympics—chickpeas and feta were the original pre-workout meal in 776 BC.
High Protein Salad
Dive into this vibrant High Protein Salad that’s not only a feast for the eyes but also a powerhouse of nutrition! Loaded with hearty chickpeas, crunchy bell peppers, and a zesty lemon-tahini dressing, this salad is ideal for meal prepping and keeping your taste buds happy all week long. Whip it up in no time and enjoy a deliciously balanced meal that fuels your day!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 600g cherry tomatoes (21.2 oz)
- 2 tins roast corn
- 1 large cucumber
- 1 juiced lime
- 1 fried onion
- Large handful parsley
- Pepper
- Water (to make consistency you want)
🫙Pantry Staples(2)
- 2 tins roast chickpeas
- Swirl of oil olive
🧂Spices & Seasonings(2)
- Handful of dill
- Garlic powder
📦Other(2)
- 2 large capsicum
- 5-6 heap tbsp Greek yoghurt (75-90 ml)
👨🍳 Instructions
- 1
Chop the cucumber, tomatoes, capsicum and parsley and put into a bowl.
- 2
Roast the chickpeas and corn in the oven until golden.
- 3
Chop the onion and pan fry until cooked.
- 4
Once chickpeas, corn and onion are cool, add to the salad.
- 5
To make the dressing add all the ingredients to a bowl, adding garlic powder and pepper for preferred seasoning. Mix and add water to thin the mixture to desired consistency.
- 6
Add dressing to the salad and mix through.
- 7
Enjoy!
💡 Pro Tips
- ✓Roast chickpeas at 425°F for 20-25 minutes after patting completely dry and tossing with 1 tablespoon oil per cup - moisture is the enemy of crispiness and will create steam instead of the Maillard reaction needed for golden color.technique425°F for 20-25 minutes
- ✓Salt your chopped tomatoes and let them drain for 15 minutes before adding to salad - this removes 30-40% of excess water that would otherwise dilute your dressing and make the salad soggy.timing15 minutes, 30-40% water removal
- ✓Char corn kernels in a dry cast iron pan for 3-4 minutes until 20% of kernels show brown spots - this caramelizes natural sugars and adds smoky depth that balances the salad's fresh elements.technique3-4 minutes, 20% browning
- ✓Make your tahini-based dressing with a 3:1 ratio of tahini to acid (lemon juice/vinegar) and add ice-cold water 1 tablespoon at a time - tahini seizes when mixed with room temperature liquids but emulsifies smoothly with cold water.ingredient3:1 tahini to acid ratio
- ✓Add dressing to salad only 10 minutes before serving because acids in dressing begin breaking down cell walls in vegetables immediately, causing 25% texture loss within 30 minutes.timing10 minutes maximum, 25% texture loss