Rainbow Salad

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Indian-Style Rainbow Salad

A colourful, healthy and easy-to-make rainbow salad with Indian flavours — rich in fibre, vitamins and protein from fresh veggies and chickpeas.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Salad, Side Dish
Cuisine: Indian, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup finely chopped leafy greens (spinach or lettuce) fresh, cleaned
  • ½ cup grated carrot
  • ½ cup diced cucumber peeled or unpeeled as preferred
  • ½ cup shredded purple cabbage
  • ½ cup boiled chickpeas (chana) can use canned or freshly boiled
  • ½ cup diced beetroot (raw or boiled) raw provides extra crunch; boiled for softer texture
  • 6–8 cherry tomatoes halved
  • 2 tbsp finely chopped onion red or white onion
  • 1 tbsp fresh coriander leaves chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil (or cold-pressed oil)
  • ¼ tsp black pepper powder
  • ¼ tsp salt (or to taste)

Equipment

  • Large mixing bowl
  • Knife
  • cutting board

Method
 

  1. Wash all vegetables and leafy greens thoroughly and pat dry.
  2. On a cutting board, chop leafy greens, grate carrot, dice cucumber, beetroot and onion, halve cherry tomatoes, and shred purple cabbage. Add all into a large mixing bowl.
  3. Add boiled chickpeas to the bowl. This adds protein and makes the salad more filling.
  4. In a small bowl, whisk lemon juice, olive oil, salt and black pepper to build a simple Indian-style dressing.
  5. Pour the dressing over the salad, then gently toss everything so that all ingredients are coated evenly.
  6. Sprinkle chopped coriander over the salad. Serve immediately for best crunch and freshness.

Notes

You can customise this salad by adding nuts, seeds, paneer cubes or sprouts for extra protein and healthy fats. If you prefer, add a pinch of chaat masala for a more Indian flavour twist.
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