Chickpea chopped salad

Top the colorful dish with a creamy herb dressing.

This salad won’t leave you hunting for a snack two hours post-lunch. The healthy fats from the avocado and the protein and fiber from the chickpeas will keep you full all afternoon. Plus, the colorful assortment of vegetables are chopped into small pieces, which are more appealing to younger kids, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. Make a batch on Sunday for the whole family to pack later in the week.

Serves 4

Prep time: 10 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


2 cups canned chickpeas (reserve liquid for the dressing)
2 cups cherry tomatoes, halved
2 cucumbers, diced
2 red or yellow bell peppers, seeded and diced
2 avocados, pitted and diced
½ cup red onion, thinly sliced into half moons
1 cup heart of palm slices
4 cups greens such as arugula, watercress, or endive, chopped or torn into pieces
Pinch of sumac
Black pepper


In 4 portable lunch containers, divide chickpeas, tomatoes, cucumber, bell peppers, avocado, red onion, heart of palm, and greens. Season with sumac, salt, and black pepper. Drizzle dressing on top.