Chickpea Rainbow Veggie Bowl
A colorful and nutritious bowl packed with chickpeas and a variety of fresh vegetables, bursting with flavor and easy to prepare.
Ingrédients
Main Ingredients
- 1 cup cooked chickpeas Canned or homemade
- 1 cup cherry tomatoes, halved Choose vibrant tomatoes
- 1 cup cucumber, diced Use English cucumber for less seeds
- 1 cup bell peppers, diced (any color) Mix colors for a rainbow effect
- 1 cup shredded carrots Can use pre-packaged shredded carrots
- 2 cups mixed greens (e.g., arugula, spinach, or lettuce) Fresh greens for optimal taste
Dressing
- 1/4 cup olive oil Extra virgin for best flavor
- 2 tablespoons lemon juice Freshly squeezed recommended
- to taste Salt and pepper Adjust based on preference
Instructions
Preparation
- Rinse and drain the cooked chickpeas in a colander.
- Chop and dice the vegetables uniformly for even distribution of flavors.
Combining Ingredients
- In a large bowl, combine chickpeas, cherry tomatoes, cucumbers, bell peppers, shredded carrots, and mixed greens. Toss gently.
Making the Dressing
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
Dressing the Salad
- Pour the dressing over the salad mixture and toss until well coated.
Taste and Serve
- Taste the salad and adjust seasoning if necessary.
- Chill in the refrigerator for about 30 minutes if desired, then serve.
Notes
Store leftover salad in an airtight container for up to 3-5 days and keep dressing separate to avoid sogginess. Great for meal prep.