Rainbow Vegetable and Chickpea Salad
A colorful, protein-packed salad with mixed vegetables and chickpeas, dressed in a zesty vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs chickpeas, cherry tomatoes, purple cabbage into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), rinsed and drained chickpeas
- 1 cup, halved cherry tomatoes
- 1 cup, shredded purple cabbage
- 1 medium, grated carrot
- 1/2 cup, diced cucumber
- 1/4 cup, thinly sliced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1 can rinsed chickpeas, 1 cup halved cherry tomatoes, 1 cup shredded purple cabbage, 1/2 cup grated carrot, 1/2 cup diced cucumber, and 1/4 cup sliced red onion.
- Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 3: Pour dressing over vegetable mixture and toss gently until evenly coated.
- Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving.
