Although I love all vegetables, I have a tendency to eat the ones I like more often than all the vegetables I should. In fact, I am guilty of not eating "the colors of the rainbow" even though I know I should. As a result, I made a skinny vegan rainbow salad with all the goodies!
Recently, I posted my Lucky Dragon Bowl recipe, which I love, but it takes time and cooking. My skinny vegan rainbow salad, on the contrary, is quick, easy, and I can eat it all week long.
First, skinny vegan rainbow salad has a variety of vegetables and proteins, and the dressing is completely oil-free and fat-free.
In addition, you can use skinny vegan rainbow salad as a base by adding tofu or tempeh for a dinner entree. Not only does salad store well, but it is also easily meal prepped for the entire week.
So, this past weekend, I had the family over, and I made skinny vegan rainbow salad. Despite my intentions to have leftovers this week, to my surprise, it vanished in minutes. Even though my boys are picky, they loved it.
If you are guilty of not "eating the rainbow," like me, give it a try. You might find a pot of gold at the end. And if you like this salad, you will love my Southwest Chickpea Quinoa Salad, as well as Vegan Curry Chickpea Sandwich Spread.
Skinny Vegan Rainbow Salad
Ingredients
SALAD
- 1 26 ounce can chickpeas drained
- 1 red pepper diced
- 1 green pepper diced
- 3 cups shredded purple cabbage
- 3 cups arugula keep this separate
- 1 large English cucumber diced
- 1 red onion diced
- 2 jalapeños seeded and diced
- 1 pint grape tomatoes cut in halves
- 2 cups cooked red quinoa
- ½ cup parsley chopped
- ¼ cup dill chopped
- 2 avocados diced
DRESSING
- ¼ cup fresh lemon juice
- 1 Tablespoon dijon mustard
- 1 Tablespoon pure maple syrup
Instructions
SALAD
- Place all ingredients except arugula in a large bowl
- Toss
DRESSING
- Whisk ingredients together
SERVING
- Pour dressing over salad and toss; you can do this hours in advance. The longer is brews the better.
- Place a large handful of arugula in the base of each bowl
- Spoon rainbow salad on top of arugula
OPTIONS
- Top with baked or grilled tofu
- Top with baked or grilled tempeh
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
marion kelley
hello how many calories are in one serving thank you
Kathy Carmichael
Hi Marion, 316 calories in one serving. You can find all the nutritional information at the bottom of the recipe. Thank you for reaching out. Let me know if you like the salad.