Rainbow Salad

Rainbow Salad

I love the name of this salad! On the blog where I adapted this from it’s called Rainbow Power Salad, but you know this just didn’t have “power salad” vibes for me. It is however a unique salad that makes a great side dish. As you scroll through the photos below you’ll see all the bright colours so the salad is true to it’s name. And when you hear the name Rainbow Salad you know it’s the type of salad where you will laugh while eating it.

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INGREDIENTS

Bowl
1 can of chickpeas
1 tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
Salt and pepper
3 large carrots
1 zucchini
1 large red pepper

Dressing
1 avocado
2 jalapeños
1 cup fresh parsley
2 tsp. chopped garlic
2 tbsp. lime juice
1/3 cup olive oil
1 tsp. salt
1/2 pistachios

YIELD

4 servings (as a side)*

TIME

• Prep - 20 minutes

• Cook - 40 minutes

• Assemble - 5 minutes

TOOLS

• 1 baking sheet

• Food processor

• Large bowl

DIRECTIONS

1. Preheat oven to 400 degrees F. Line a baking sheets with foil.

2. Drain and rinse the chickpeas. Pat dry with a tea towel or paper towels. Toss the chickpeas with olive oil, chili powder, cumin, salt and pepper. Arrange in a single layer on the baking sheet.

3. Bake chickpeas for 30-40 minutes until they are crispy and golden brown. Shake the pan or use a flipper to toss the chickpeas 2-3 times while they are in the oven to ensure they cook all over.

4. While the chickpeas bake, make the salad dressing. Add all of the ingredients except the pistachios into a food processor. Pulse until smooth. Add pistachios and pulse again until smooth. Pour into a sealable container and set aside.

5. Using the shredder of the food processor, shred the carrots and zucchini. Finely slice the red pepper.

6. Add your vegetables and the baked chickpeas to a large bowl. Toss with 3/4 cup of the dressing. Add more dressing as needed. Serve immediately (if you want to pack this for lunch, keep the dressing in a separate container and add right before eating).

ADAPTATIONS

*The dressing makes approximately 2 cups of dressing, so about double the amount you need for this salad recipe. I recommend saving this dressing to use for other meals or snacks. In addition to being a salad dressing it could be served on chicken or used as a dip for chips or vegetables.

You can use other nuts for the dressing as well as pistachios are quite pricey.

Recipe adapted from Pinch of Yum.