These Chopped Asian Salad Meal-Prep Bowls are packed with veggies and protein, making them a healthy and filling make-ahead lunch recipe.
It has been way too long since I’ve meal-prepped. It’s funny because now that I have two kids and work more than ever, you would think I’d be all about it lately. But family time on the weekend is precious, so I’ve been eating a lot of peanut butter and jelly sandwiches. Thankfully, these Asian Chopped Salads only take about 20 minutes to assemble!
I started making these meal-prep salads for my husband a few weeks ago and added some grilled chicken to his. He said he loved them and could eat them every day. But then his doctor told him he would be better off on a plant-based diet (for cholesterol levels), so I started making them with chickpeas, and now I’ve been enjoying them, too.
Why Your Body Will Love This Fresh Chopped Salad
- Phytochemicals – These compounds are found in plants and are particularly potent in colorful fruits and veggies. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
- All-powerful Almonds – Almonds are an excellent source of vitamin E, which protects cells from damage and boosts immune function. They also contain calcium, which helps maintain strong bones, and are high in fiber (hello gut health), protein, and good fats, which help us feel full and reduce cravings.
Asian Chopped Salad Recipe Ingredients
- A lot of veggies! – My husband really likes those little Asian salad kits you can buy at the grocery store, so I tried to copy those as much as I could. I added romaine lettuce, Savoy cabbage/napa cabbage, shredded carrot, purple cabbage, red pepper, cilantro and green onion. You don’t have to use all those ingredients if you don’t want to. You can customize these Asian Chopped Salads to be exactly what you like.
- Almonds – My husband loves croutons, but I’m trying to help him eat fewer carbs, so I added some sliced almonds that I bought in bulk and toasted on the stove. Toasting them makes them even crunchier and adds such a great flavor.
- Dressing—I topped mine with my favorite Asian peanut dressing I make from scratch. You can also use a healthy store-bought dressing if you like.
How To Make This Easy Asian Chopped Salad
- Add all chopped vegetables to a large bowl and mix together.
- Add all peanut sauce ingredients to a jar and mix until creamy.
- Place a large pan over medium heat and add sliced almonds. Cook, stirring often, until they begin to brown and smell good.
- If making for meal prep, separate the salad and chickpeas into four equal portions in food-safe containers. Then, place the dressing and almonds into small containers. Store in the refrigerator until ready to eat, 4-5 days.
Meal-Prep Salads
You can make this salad for a regular lunch, bring it to a party or potluck, or make it a big dinner salad. I like to prepare mine as a meal-prep lunch because it keeps well in the refrigerator for a few days.
To make them for meal prep, divide all the ingredients into four equal portions. I like to use glass containers with snap lids for the salads, and then I use reusable plastic containers for the dressing and almonds. It’s much better if you add those just before eating.
Have a question about this salad? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Beans and/or Greens Recipes?
Protein Packed Three Bean Quinoa Salad
Loaded Summer Vegetable Salad with Black Beans
Chopped Asian Salad with Chickpeas [Meal Prep]
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These Asian Chopped Salads with Chickpeas are perfect for a healthy and filling meal prep lunch!
Ingredients
- 2 cups chopped Romaine lettuce
- 2 cups chopped Napa cabbage or savoy cabbage
- 2 cups chopped Purple cabbage
- 1 cup Shredded carrots
- 1 large red bell pepper, chopped
- 1/2 cup chopped Fresh cilantro leaves
- 1/2 cup chopped Green onions, or scallions
- 2 cups cooked chickpeas
- 4 tablespoons sliced almonds, toasted if desired
Thai Peanut Sauce:
- 1/2 cup creamy peanut butter, room temperature
- 1/2 cup room temperature water
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger
- 1 small clove garlic, grated
- 2 teaspoons tamari, or soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon pure maple syrup
- Pinch salt
- Sriracha, to taste if you want it spicy
Instructions
- Add all chopped vegetables into a large bowl and mix together.
- Add all peanut sauce ingredients to a jar and mix until creamy.
- Place a large pan over medium heat and add sliced almonds. Cook, stirring often, until starting to brown and smell good.
- If making for meal prep, separate the salad and chickpeas into four equal portions in food safe containers. Then place the dressing and almonds into small containers. Store in the refrigerator until ready to eat, 4-5 days.
Notes
*Nutrtion info is for 1/8 of the peanut dressing
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad, Meal Prep, Vegan
- Method: No Cook
- Cuisine: Asian
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