Skip to content

Rainbow vegetable salad with chickpeas

2.5 serves of vegetables in each serve

Preparation time: 20 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 20 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

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

Method

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

In a large salad bowl toss all the chickpeas and vegetables together. Drizzle with the yoghurt dressing.

*Gluten free if using gluten free yoghurt.

Tips

  • This is the perfect accompaniment to a grilled lamb or chicken kebab marinated with lemon and garlic. Try wrapping everything in a wrap with a little hummus and crumbled feta.
  • Time saver – use premixed rainbow salad mix from the supermarket.

Share recipe:

You might also like:

Four couscous cakes on a white plate served on a white napkin with two couscous cakes, dipping sauce and lemon wedges on the side for serving with a knife and fork in the background.

Couscous cakes

Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image

Vegetable gratin

Lamb tagine and couscous served on a flat white plate with a knife, fork and napkin on the right.

Lamb tagine