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Rainbow Chickpea Salad
Prep Time
15 mins
Servings: 4
For the Salad
  • 1 15 oz can chickpeas (Garbonzo Beans)
  • 1 cup zucchini, fine diced
  • 1/2 cup carrots, fine diced
  • 1/2 cup red onion, julienne
  • 1/2 cup cauliflower, finely chopped or use riced cauliflower
  • 1/2 cup marinated sundried tomatoes, drained and finely chopped
  • 1/2 cup artichoke hearts, fine chopped
  • 1 tablespoon minced fresh parsley
For the Dressing
  • 1/4 cup white balsamic vinegar
  • 1/4 cup grapeseed oil
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon whole grain dijon mustard
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon ground corriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  1. Drain and rinse canned chickpeas. Place in a large bowl. Add remaining salad ingredients and toss to combine.

    In a small bowl add dressing ingredients. Whisk to combine thoroughly. Pour dressing over salad and toss to coat.

    Place in the fridge for about an hour to allow flavors to marry. 

    Toss again and serve. Enjoy!