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rainbow glow salad with smoky chickpeas lime tahini dressing pistachios in white bobble bowl

Rainbow Glow Salad with Smoky Chickpeas & Creamy Tahini

Nourishing Glow Diaries
The Rainbow Glow Salad with Smoky Chickpeas & Creamy Tahini is Crunchy no-cook salad with julienned carrots, beetroot, purple cabbage, fresh herbs, smoky chickpeas, pistachios, and a creamy lime tahini orange dressing. This Rainbow Glow Salad with Smoky Chickpeas & Creamy Tahini is High protein, vegan, gluten-free, 15-minute lunch that stays bright for meal prep.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Calories 285 kcal

Ingredients
  

For Smoky Chickpeas

  • 1 can chickpeas drained, rinsed, patted very dry
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 pinch salt
  • 1 pinch black pepper

For Rainbow Veggies

  • 2 large orange carrots 200g, julienned
  • 1 medium beetroot 80g, peeled and julienned
  • 1 cup purple cabbage 100g, finely shredded
  • 1/4 cup fresh parsley and fresh mint chopped
  • 30 g pistachios chopped and lightly toasted
  • 1 tbsp orange zest for garnish
  • 2 pieces lime wedges to serve

For Creamy Lime Orange Tahini Dressing

  • 2 tbsp runny tahini
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh orange juice
  • 1 tbsp maple syrup
  • 1 small garlic clove grated
  • 1 tsp Dijon mustard
  • 1 pinch ground cumin
  • 1/2 tsp orange zest
  • 2-3 tbsp cold water to thin
  • 1 pinch salt to taste

Instructions
 

  • Make smoky chickpeas: Heat olive oil in skillet over medium heat. Add dry chickpeas, smoked paprika, garlic powder, salt, pepper. Cook 5-6 minutes shaking pan until golden. Lightly smash half with back of spoon for creamy + crispy texture. Cool completely.
  • Prep rainbow veg: Julienne carrots and beetroot with julienne peeler (not grater) or if you dont have julienne peeler you can just thinly slice them in long strips. Finely shred purple cabbage. Chop parsley and mint. Keep each color in separate piles.
  • Whisk dressing: In small bowl whisk tahini, lime juice, orange juice, maple syrup, grated garlic, Dijon, cumin, orange zest. Add cold water 1 tbsp at a time until pourable like thin yogurt. Season with salt.
  • Assemble rainbow salad: In large serving bowl arrange veg in sections - orange carrots, purple cabbage, beetroot, green herbs. Pile smoky chickpeas in center. Add toasted pistachios and orange zest. Keep beetroot separate.
  • Drizzle the dressing on top: Drizzle half the dressing over.
  • Toss and serve: Toss gently right before serving so every stick is coated but you still see rainbow. Add remaining dressing if needed, more lime, extra pistachios and lime wedges.

Notes

Storage: Keeps 24 hours max. Store rainbow veg undressed with paper towel, beetroot separate, chickpeas separate, dressing in jar. Toss only before serving.
Do Not Freeze: Cabbage, carrots and beetroot go watery after thawing.
For Crunch: Pat chickpeas very dry before frying and toast pistachios lightly - they burn fast.
Color Tip: Keep beetroot separate until last minute or it bleeds into carrots. Purple carrot is a no-bleed swap for meal prep.
Serving: 1 bowl = lunch for 1. Add 1 cup cooked quinoa or 40g feta for 20g+ protein.
This Rainbow Glow Salad with Smoky Chickpeas & Creamy Tahini is the perfect Salad for meal prep that you'll actually enjoy.
Keyword betroot carrot salad, crunchy chickpeas, meal prep salad, Rainbow salad, smoky chickpeas, tahini lime dressing, vegan high protein salad