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Easy rainbow chickpea salad
mediterranean / Recipe's / Salads / Vegan

Rainbow Chickpea Salad

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Rainbow Chickpea Salad is a healthy and delicious way to get more veggies into your diet. Serve this colorful salad at your next summer BBQ!

I made this yummy veggie filled Rainbow Chickpea Salad in an attempt to get more healthful veggies into my diet. I find it is so much easier to make healthful choices when I have something yummy already made up. Especially after a long day at work.

I like to be able to come home and just grab something out of the fridge and relax. How about you? I usually make up enough salad to last a few days. Then I cook up a simple chicken breast or some fish and voila!

Or you can toss this salad with some baby kale and spinach for delicious and healthful meatless monday meal. Add a side of warm pita bread to round out the meal. Yum!

Chickpea salad in a white bowl

How to make rainbow chickpea salad:

  • Drain and rinse canned chickpeas. Place in a large bowl.
  • Add remaining salad ingredients and toss to combine.
  • In a small bowl add dressing ingredients. Whisk to combine thoroughly.
  • Pour dressing over salad and toss to coat.
  • Place in the fridge for about an hour to allow flavors to marry.┬áToss again and serve. Enjoy!
Easy rainbow chickpea salad in a bowl

More easy salad recipes:

Wine Suggestions:

Serve with a nice dry but fruity Rose’ or other high acid wine such as Sauvignon Blanc, Sanncere and Vouvray.

Reds: Beaujolais, Burgundy, Sangiovese, Valpolicella and Chianti

Rainbow Chickpea Salad

Rainbow Chickpea Salad is a healthy and delicious way to get more veggies into your diet. Serve this colorful salad at your next summer BBQ!
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chickpeas, mediterranean, salads, vegan
Servings: 4
Calories: 338kcal
Author: angela@mealstreetkitchen

Ingredients

For the Salad

  • 1 15 oz can chickpeas (Garbonzo Beans)
  • 1 cup zucchini, fine diced
  • 1/2 cup carrots, fine diced
  • 1/2 cup red onion, julienne
  • 1/2 cup cauliflower, finely chopped or use riced cauliflower
  • 1/2 cup marinated sundried tomatoes, drained and finely chopped
  • 1/2 cup artichoke hearts, fine chopped
  • 1 tablespoon minced fresh parsley

For the Dressing

  • 1/4 cup white balsamic vinegar
  • 1/4 cup grapeseed oil
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon whole grain dijon mustard
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Drain and rinse canned chickpeas. Place in a large bowl. Add remaining salad ingredients and toss to combine.
    In a small bowl add dressing ingredients. Whisk to combine thoroughly. Pour dressing over salad and toss to coat.
    Place in the fridge for about an hour to allow flavors to marry. 
    Toss again and serve. Enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 13g | Protein: 2g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Sodium: 461mg | Potassium: 469mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3248IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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