This delicious Fava bean chickpea salad is full of plant-based protein and super easy to make. It is also both vegan and gluten-free, great as a side dish and for meal-prep.
This Fava bean chickpea salad makes a healthy, light lunch or dinner. Perfect all year round and keeps for a few days in the fridge, so it is perfect for meal prep!
Chickpeas and fava beans and both budget friendly and available all year round. They are both low in calories and fat, a great source of plant-based protein, fiber and nutrients. Use ready cooked chickpeas and fava beens in a can, or cook your own.
In this recipe I have opted to use canned, it’s a great timesaver and that way this easy salad combed together in about 15 min!
If you are looking for more protein packed salads, try this Red Lentil Salad
Ingredients
This easy Fava bean chickpea salad just requires a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Canned chickpeas, I use canned chickpeas in this salad, it’s a real time saver. You can also boil your own chickpeas, just follow the packet instructions and let them cool down to room temperature before adding to this chickpea salad.
- Fava beans, I used canned fava beens that are peeled. Frozen and fresh fava beens works great too! If using fresh beans, you have to boil and peel them.
- Parsley, chopped
- Red onion, ads a wonderful flavour, crunch and bite to this salad. Spring onions or shallots are another great option.
- Red chilli, for a little heat. I remove the seeds but if you like it really spicy, leave them in. If you don’t like chilli, just leave it out completely. Can be replaced with some chopped red bell pepper.
Dressing
- Olive oil, use a good quality extra virgin olive oil, it ads a lot of wonderful flavour to the dressing.
- Lemon juice, adds a freshness to the dressing. Can also be replaced with lime juice.
- Garlic, gives this dressing a punch of flavour.
- Maple syrup, or or honey for non vegan. To balance out the acid from the lemon juice.
- Sea salt and ground black pepper, I use coarsely ground pepper to give maximum flavour.
See recipe card for quantities.
Instructions
Making this healthy Fava bean chickpea salad is really easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
In a serving bowl, mix together the ingredients for the dressing.
Add the vegetables to the bowl with the dressing and gently toss.
Let the salad sit to marinate for at least 30 min before serving. This will bring out the flavours! Taste and add more salt and pepper is desired.
Hint: If you are making this salad for meal prep, make it directly in a plastic container with a lid. Saves on dishes!
Substitutions and Variations
- Vegan – instead of honey, just maple syrup.
- Onion – I used red onion but spring onions or shallots are another great option.
Ad-ins
- Veggies like chopped bell pepper, cucumber or for an extra crunch, some finely chopped carrots.
- Lentils – add some cooked lentils for extra protein.
- Quinoa – add some cooked and cooled quinoa.
For another protein packed salad with more spice, try this Indian chickpea salad
Storage
I have kept this salad for up to 5 days in an airtight container in the fridge. This salad is great for meal prep!
Top tip
If you have leftover Fava bean chickpea salad, make it into a wrap by adding the salad on a tortilla. Top it with some lettuce, tomato or a few slices of avocado. Wrap it up and enjoy! Also tases amazing in a warm pita bread! A great way to change up the leftovers.
FAQ
Yes they are! Fava beans are a great source of fiber, vitamins and minerals.
If you get fresh, small spring fava beens they can be eaten with the skin. But for larger and bigger beans, they are best peeled.
Store your leftovers in an airtight container in the fridge for up to 5 days. Always smell and taste your food to insure it is fresh before eating leftovers.
More salads to try:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
This delicious Fava bean chickpea salad is full of plant-based protein and super easy to make. It is also both vegan and gluten-free and great as a side dish and for meal-prep.
- 1 can (400g, 14 oz) chickpeas, drained and rinsed
- 1 can (400g, 14 oz) fava beans, drained and rinsed
- ½ cup fresh parsley, chopped
- ½ red onion, chopped
- ½-1 red chili, deseeded and minced
- ¼ cup olive oil
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey for non vegan
- ½ teaspoon sea salt
- ⅛ teaspoon ground black pepper
-
In a serving bowl, mix together the ingredients for the dressing.
-
Add the vegetables to the bowl with the dressing and gently toss. Let sit to marinate for at least 30 min before serving.
Store in an airtight container in the fridge for up to 5 days.
Leave a Reply
You must be logged in to post a comment.