Rainbow Chickea Salad (Vegan + Oil Free)
This Rainbow Chickpea Salad is full of amazing colors and flavors. It's topped with a simple Tahini Ginger Dressing that ties it all together. Perfect for meal-prepping, quick lunches, potlucks, and cookouts, this no-cook vegan meal is sure to become a staple!
Equipment
small mixing bowl
Cutting Board
mixing bowl
Ingredients
Tahini Ginger Dressing
- ¼ cup tahini
- 3 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon + 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1.5 teaspoons powdered ginger
Rainbow Salad
- 15 oz can of chickpeas drained and rinsed
- ½ red bell pepper diced
- 1 cup shredded carrots
- 1 cup shredded white cabbage
- 1 cup shredded purple cabbage
- 1 cup chopped romaine
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- 3 tablespoons sunflower seeds
Instructions
- Add all of the salad dressing ingredients to a small bowl and whisk until combined. Set aside.
- Drain and rinse the chickpeas. Wash and prep your veggies. Add the veggies, chickpeas, and salad dressing to a large bowl and toss to combine. Sprinkle sunflower seeds on top.
- Serve and enjoy right away!
Notes
- The number of servings will depend on whether you're having this as a meal or a side dish. For a potluck, you might get closer to 10 to 12 small servings. The nutritional info is calculated for 4 lunch-sized servings.
- Save time by buying pre-shredded cabbage and carrots!
- For meal prepping, store the salad and dressing separately.
Nutrition
Calories: 304kcalCarbohydrates: 37gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 591mgPotassium: 569mgFiber: 9gSugar: 13gVitamin A: 6386IUVitamin C: 43mgCalcium: 123mgIron: 4mg
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