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 favourite. 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 fibre-focused snack. With minimal prep and high nutritional benefits, this recipe is proof that healthy eating after bariatric surgery can be easy, colourful, 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 fibre, which is essential for bariatric patients, especially in the new year as routines reset. Chickpeas and vegetables like celery and peppers add fibre and crunch.
Serving the chickpea salad inside 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!
Watch the recipe
Ingredients
- 1 tin (400 g) chickpeas, drained and mashed
- 1 rib celery, diced
- ½ small red onion, diced
- 2 tbsp mayo
- 1 tsp celery seed
- ½ tsp salt
- ½ tsp pepper
- Small peppers, for stuffing
Method
- Mash chickpeas using a fork or potato masher until mostly smooth.
- Add celery, red onion, celery seed, salt, pepper, and mayo.
- Mix well until fully combined.
- Cut the tops off small peppers or slice a large pepper into quarters.
- Spoon chickpea salad into the pepper cups and serve.
Download the recipe (PDF, US English version)
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.