A rainbow salad with chickpeas, carrots, red cabbage, greens, radish, dressing and seeds.

Fresh Salads

Crunchy rainbow salad

A colourful mix of crunchy vegetables, chickpeas and seeds with a quick lemon dressing.

  • Prep 15 min
  • Serves 2
  • Easy
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Colourful, simple ingredients

Quick and easy to make

Lunch made simple

Ingredients

Method

  1. Prep the vegetables

    Wash and prepare the vegetables. Drain and rinse the chickpeas.

  2. Mix the dressing

    Whisk the olive oil, lemon juice and mustard together. Taste and season.

  3. Build your bowls

    Divide the leaves, carrot, cabbage, cucumber, pepper and chickpeas between two bowls.

  4. Dress & finish

    Drizzle over the dressing and scatter with seeds just before eating.

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Prep times are estimates. Recipe drafts need kitchen testing before publication.

Photographs are serving ideas; follow the ingredients listed above.

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