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
Ingredients:
- 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
Dressing:
- 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
Steps:
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.
Enjoy!
Notes:
*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!
