Feta & Chickpea Rainbow Salad
Say bye bye to bland and hello to the vibrant flavours of this Feta & Chickpea Rainbow Salad! Whether you’re a seasoned herbivore or just flirting with the idea of a more plant-based lifestyle, this salad will have you seeing rainbows in no time.
Jump to Recipeingredients & inspiration
Ever have those days where all you crave is a crunchy, flavourful salad that’s packed with all your favourite veggies? Same. That’s why I created this Feta & Chickpea Rainbow Salad, which not only satisfies the craving for crunch, but it’s packed with plant-based protein and tangy vegan feta, and is incredibly hydrating and nutritious! Plus it’s a feast for the eyes with all of the colours of the rainbow, ‘cause after all, we eat with our eyes first, right? 🌈
WHAT YOU’LL NEED
For the salad
- broccoli
- cucumber
- grape or cherry tomatoes
- orange & red bell peppers
- fresh basil
- blueberries
- canned chickpeas
- vegan feta cheese
For the dressing
- olive oil (or water for oil-free)
- red wine vinegar
- dijon mustard
- green onions
- maple syrup
WHY WE ♥︎ feta & chickpea rainbow salad
If you tend to make large batches of food to meal prep for your school or work week, then this Feta & Chickpea Rainbow Salad will be one of your new favourite recipes to add to your roster. It’s packable and great for on-the-go lunches, can be easily customized to the ingredients you already have on hand, and can be effortlessly transformed into wraps or grain bowls.
How to make Feta & Chickpea Rainbow Salad
Grab yourself a big bodacious bowl and get choppin’! Or if you’re pressed for time, this Feta & Chickpea Rainbow Salad is a nice excuse to bring out the food processor to do most of the work for you.
- Chop all your fresh produce and add it to a large serving bowl. Add the drained and rinsed canned chickpeas and crumble the block of vegan feta cheese.
- Make the salad dressing by combining all the ingredients in a jar and giving it a good shake until well combined. Pour over the salad and gently toss the veggies to combine.
- Chill in the fridge for at least 30 minutes or up to overnight before enjoying.
Eat the Rainbow
If you’re looking for an actually interesting salad that isn’t just leafy greens then this Feta & Chickpea Rainbow Salad is IT. All the various textures from crunchy, juicy, to creamy make this salad incredibly satisfying, not to mention all those delicious crisp veggies and that tangy, vibrant dressing!
If you digged this recipe you might love some of my other summer salads like my BBQ Ranch Potato Salad, Crunchy Cashew Noodle Salad, or Asian-Inspired Tofu Salad Rolls!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Feta & Chickpea Rainbow Salad 🌈
Ingredients
- ½ large crown broccoli, chopped
- ½ cucumber, cubed
- 1 cup grape or cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 cup fresh blueberries
- ½ cup fresh basil leaves, finely chopped
- 1 can chickpeas, drained and rinsed
- 1 block vegan feta cheese (I used VioLife)
Dressing
- 3 tbsp olive oil (or water if oil-free)
- 3 tbsp red wine vinegar (or ACV, lemon juice)
- 2 tbsp dijon mustard
- 2 green onions, finely diced
- 1 tsp maple syrup (or agave, date syrup)
- salt and pepper to taste
Instructions
- Add all of your chopped veggies into a large serving bowl, followed by the chickpeas. This can also be done with a food processor if you want to reduce the amount of hands-on chopping. Then, crumble the entire block of feta into the bowl.
- Make the dressing: add all the dressing ingredients into a small jar, seal with the lid and shake it up until it's a well-combined sauce. This can also be done by whisking the ingredients together in a small bowl.
- Pour the salad dressing over the veggies and toss the salad well to combine. Cover the bowl and chill in the fridge for at least 30 minutes or up to overnight. Serve and enjoy!*Can be served in a wrap, over a grain or simply eaten on it's own!*
