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Serving bowl on a wooden table, inside the bowl is delicious feta & chickpea rainbow salad
Janelle Carss

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.
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Prep Time 20 minutes
Chilling Time (optional) 30 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Canadian, Mediterranean
Ingredients Method Video

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

Method
 

  1. 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.
  2. 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.
  3. 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!*

Video