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:

, ,


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


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.


  • 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:

Cooked zucchini and cheese arancini balls served on a thick wooden cutting board with chives and a small dish of lemon wedges in the background for serving. 

Zucchini and cheese arancini

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies