Rainbow Vegetable and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A colorful, protein-packed salad with mixed vegetables and chickpeas, dressed in a zesty vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs (15 oz), rinsed and drained chickpeas, halved cherry tomatoes, shredded 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

Instructions

1. 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.
2. 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.
3. Step 3: Pour dressing over vegetable mixture and toss gently until evenly coated.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving.