This fresh and vibrant chickpea rainbow salad screams summer. It's vegan, nut-free, and gluten-free and can be used for meal prep. Don't be shy when it comes to this salad, play with veggie combinations and use this recipe as a base to make a salad you love. Top with simple yet tasty salad dressing and enjoy.
Ingredients
For the chickpea salad base
- 1 small piece of red cabbage
- 1 red onion
- ½ red bell pepper
- ½ yellow bell pepper
- 1 avocado
- 1 spring onion
- A handful of fresh parsley and dill
- 300 grams cooked chickpeas
For the dressing
- 30 ml olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp carob syrup
- ½ tsp Dijon mustard
- ½ tsp garlic granules
- ½ tsp chili flakes
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Thinly slice the cabbage and red onion.
- Cut the peppers and avocado in small cubes.
- Chop the spring onions, parsley and dill.
- Add all the veggies in a large mixing bowl, along with the chickpeas.
- Add all the dressing ingredients in a jar or bowl, combine well and add into the bowl with the veggies.
- 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.