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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!
Course Salad, Side Dish
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword chickpeas, mediterranean, salads, vegan
Prep Time 15 minutes
Total Time 15 minutes
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