These Curried Chickpea Salad Meal Prep Bowls only take about 20 minutes to assemble and require no cooking at all! They’re great for a super easy and healthy meal prep lunch!
How has everyone’s week been? My brain has been complete mush this week and I feel like I’ve been forgetting everything. Pregnancy brain is real! But, thankfully I made these Curried Chickpea Salad Meal Prep Bowls last weekend because they’ve been saving me at lunchtime!
Curried chickpea salad is one of my favorite things to make this time of year. Not that you can’t make it year round but I think of curry as such a warm flavor that it makes me think of cooler weather.
Not sure if anyone else feels this way but to me curry is such an addicting flavor. It makes me want to just keep eating and eating whatever it is I’ve used it in. This Curried Chickpea Salad is no different! I’ve been really looking forward to my lunches this whole week knowing that this salad was waiting for me.
Curry has such great flavor and goes really well with chickpeas, dried cranberries and apples. This salad is perfect for a light lunch that doesn’t leave you feeling too full and tired.
No cook meals are really popular in the summertime when people don’t want to heat up their homes by turning the oven on, but personally I love them all year round. They’re usually quick and easy and made with lots of fresh ingredients.
And, although this is a cold salad, I feel like the curry flavor with the apples and dried cranberries really makes it a dish perfect for fall!
- I like to separate my crackers and grapes/mixed nuts from the chickpea salad so I use these silicone liners but you could also use a container with a few different compartments or just store your sides in a plastic bag or separate container.
- My crackers and mixed nuts were a little bit soft on day 3-4 so I would suggest not adding those in until the morning of. That will help to keep everything crisp and fresh.
- Feel free to leave out the lettuce if you like. I scooped my curried chickpea salad with the crackers and then at the lettuce at the end but if you just want to eat the salad with crackers that is ok too!
- I just happen to like grapes and mixed nuts but you could add in any other fruit or sides you prefer.
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup diced celery
- 1/2 cup diced apple, your favorite kind (about 1 small apple)
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup vegan mayo or regular mayo (or more or less depending on how much mayo you like)
- 1 teaspoon dijon mustard
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 lettuce cups, I used butter lettuce but romaine leaves would work well too or you could omit
- 4 servings of your favorite crackers
- 4 small bunches grapes or 4 small handfuls mixed nuts
- Add chickpeas to a medium sized bowl and use a potato masher or fork to slightly mash. Add all remaining chickpea salad ingredients and mix until combined.
- Line up 4 meal prep containers. To each one add a lettuce leaf and then spoon on 1/4 of the chickpea salad mixture. I like to use silicone muffin liners to separate the crackers and grapes/mixed nuts.
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