Chickpea Salad Cups

As we kick off the new year, we are bringing you a fresh, protein-forward, bariatric-friendly twist on a classic lunch or snack time favorite. This month’s Cooking With Celebrate recipe is Chickpea Salad Cups, a quick, satisfying option that works beautifully for lunch, a light dinner, or a fiber-focused snack. With minimal prep and high nutritional benefits, this recipe is proof that healthy eating after bariatric surgery can be easy, colorful, and delicious!

Chickpeas provide a gentle source of plant-based protein, making this recipe ideal for patients who may struggle with heavier proteins at times. When paired with your daily protein goals, this dish adds variety without overwhelming your stomach.

This dish is also packed with fiber, which is essential for bariatric patients, especially in the new year as routines reset. Chickpeas and vegetables like celery and peppers help promote fullness, support digestion, and contribute to gut health.

Serving the chickpea salad inside bell pepper “cups” naturally supports portion control while adding crunch and hydration. This makes it easier to eat mindfully—one of the most important habits for long-term success after surgery. With just 10 minutes of prep time, this recipe is perfect for busy schedules, meal prep, or days when cooking feels overwhelming.

January is the perfect time to focus on meals that support your goals while still feeling satisfied. This Chickpea Salad Cup recipe brings balance, simplicity, and nutrition to your plate, making it easier to stay consistent long after the new year motivation fades. Here’s to a healthier, happier you, one bite at a time! 

Interested in trying them for yourself? Watch the full recipe video below!

COOKING WITH CELEBRATE - Chickpea Salad Cups

Ingredients

• 1 (15 oz) can chickpeas, drained and mashed
• 1 rib celery, diced
• ½ small red onion, diced
• 2 tablespoons mayo
• 1 teaspoon celery seed
• ½ teaspoon salt
• ½ teaspoon pepper
• Small bell peppers, for stuffing

Directions

1. Mash chickpeas using a fork or potato masher until mostly smooth.
2. Add celery, red onion, celery seed, salt, pepper, and mayo.
3. Mix well until fully combined.
4. Cut the tops off small bell peppers or slice a large bell pepper into fourths.
5. Spoon chickpea salad into the pepper cups and serve.

Download Recipe