Description

This Rainbow Power Salad with Roasted Chickpeas is a vibrant and nutritious dish that combines crispy chickpeas with a colorful array of fresh vegetables, feta cheese, and sunflower seeds, all tossed in a tangy balsamic vinaigrette. Perfect for a light and satisfying meal.

Ingredients

Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

SALAD:

4 cups chopped kale or mixed greens
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup sliced radishes
1/4 cup crumbled feta cheese (optional)
1/4 cup sunflower seeds
1/4 cup balsamic vinaigrette or dressing of choice

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Instructions

Roasted Chickpeas: Preheat oven to 400°F (200°C). Pat chickpeas dry and toss with olive oil, paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes.
SALAD: In a large bowl, combine kale, cabbage, carrots, bell peppers, tomatoes, and radishes. Add roasted chickpeas, feta, and sunflower seeds. Drizzle with vinaigrette, toss to combine, and serve.

Notes

Massage kale with olive oil and salt for better texture.
For a vegan option, omit feta cheese or use a plant-based alternative.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 11g
Cholesterol: 10mg