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Chickpea rainbow salad

Fresh, vibrant, and bursting with flavour – this chickpea rainbow salad is the perfect way to welcome salad season! It's packed with colourful veggies, protein-rich chickpeas, and comes together in a snap. Plus, it's ideal for meal prepping for a healthy and satisfying lunch throughout the week.

Vegan, nut free, soy free, gluten free | Serves 3 | SALAD


  • A small piece of red cabbage
  • 1 red onion
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 avocado
  • 1 spring onion
  • A handful of fresh parsley and dill
  • 300g cooked chickpeas



  • 30ml olive oil
  • 1 tablespoon of each apple cider vinegar and carob syrup
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon of each garlic granules and chili flakes
  • 1 teaspoon dried oregano
  • Salt and pepper


1.Thinly slice the cabbage and red onion.

2.Cut the peppers and avocado in small cubes.

3.Chop the spring onions, parsley and dill.

4.Add all the veggies in a large mixing bowl, along with the chickpeas.

5.Add all the dressing ingredients in a jar or bowl, combine well and add into the bowl with the veggies.

6.Mix to combine well and taste to adjust the seasoning to your preference.



*This salad makes a perfect meal for meal prep.

*If you can't find carob syrup, you can use maple syrup instead.

*Feel free to play with the veggies, add/remove as you wish, this is a base salad and what brings it together is the dressing, so as long as you include veggies that you enjoy eating you are all set!


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