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Home > Recipes > Rainbow vegetable salad with chickpeas

Rainbow vegetable salad with chickpeas

Image of rainbow vegetable salad with chickpeas served in a large white bowl with a small side of dressing, shot from above
(0)
Preparation time: 20 minutes
Cooking time: 0 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Nut free
Image of rainbow vegetable salad with chickpeas served in a large white bowl with a small side of dressing, shot from above
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

4 tbsp of reduced-fat Greek yoghurt*
1 tbsp honey
1 tbsp lemon juice
¼ tsp ground cumin
Freshly cracked pepper to taste
400g can no-added-salt chickpeas, drained & rinsed
1 large beetroot, grated
2 large carrots, grated
½ small green or red cabbage, finely sliced
1 bunch kale washed, stems removed & leaves torn

* Gluten free if using a gluten-free yoghurt

Savvy swaps

You can swap:

Kale
4 cups of baby spinach or lettuce
Greek yoghurt
Natural yoghurt
Chickpeas
Cannellini beans

Tips

  • This recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Chickpeas provide plant-based protein and fibre. No-added-salt varieties are preferred to reduce sodium intake. 
  • Making your own dressings allows you to control the ingredients to make it as healthy as possible. 

  • Use left over cabbage to make coleslaw. 
  • Cabbage stores well in the fridge. Wrap cabbage in a clean damp cloth. 
  • You can juice the leftover lemon and freeze for later use.  

  • You can save money by using home brand yoghurt and chickpeas. 
  • If kale is expensive, you can use lettuce.  
  • Bottled lemon juice can be used to save time and money.

Method

Step 1
In a small bowl whisk yoghurt, honey, lemon juice, cumin and a pinch of salt. Add pepper to taste.

Step 2
In a large salad bowl toss the chickpeas and vegetables together.

Step 3
Drizzle with the yogurt dressing.

Tips

  • This recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Chickpeas provide plant-based protein and fibre. No-added-salt varieties are preferred to reduce sodium intake. 
  • Making your own dressings allows you to control the ingredients to make it as healthy as possible. 

  • Use left over cabbage to make coleslaw. 
  • Cabbage stores well in the fridge. Wrap cabbage in a clean damp cloth. 
  • You can juice the leftover lemon and freeze for later use.  

  • You can save money by using home brand yoghurt and chickpeas. 
  • If kale is expensive, you can use lettuce.  
  • Bottled lemon juice can be used to save time and money.

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