Chickpeas and veggie confetti makes a healthy, colorful, vegan salad. Rich in protein and filling, this salad makes a perfect side dish or dinner option.

This variation of my Balsamic Chickpea Summer Salad and my Smashed Chickpea Avocado Spread has been my saving grace lately. It is easy to make, requires only a few ingredients and is so refreshing.

I brought this salad to a couple potlucks this summer and just made a batch for a camping trip we are leaving to. By the time we arrive to the campsite and get settled, the flavours of the simple ingredients I used will marry into a refreshing

My goal is to make meals that the whole family can eat and enjoy. This household is not a catering service and even the youngest member of our family knows that 😂

My kids like this colorful salad as well with a few minor variations. Skip the onions to make the salad more kid friendly. For the toddler version of the salad, I coarsely mash chickpeas and avocado with the back of a spoon or a potato masher.

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Course Salad
Course Salad
  1. Prepare dressing by mixing together chopped cilantro, olive oil, lemon juice and thyme. Set aside
  2. Drain chickpeas and place in a medium bowl
  3. Thinly slice bell peppers and onions
  4. Cut cherry y tomatoes in half
  5. Mix all the vegetables in a bowl. Add dressing
  6. Let seet in the fridge for 30 minutes for the flavours to marry
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