Rainbow vegetable salad with chickpeas
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.