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Rainbow Harvest Salad with Spiced Chickpeas and Coconut Lime Dressing
Dive into a Rainbow Harvest Salad with spiced chickpeas and coconut lime dressing for a refreshing and nutrient-packed meal. Perfect for clean eating!
Introducing the Rainbow Harvest Salad—a vibrant fusion of colors, flavors, and textures that promises to delight your taste buds and nourish your body. This salad is a celebration of fresh produce, featuring a medley of seasonal vegetables topped with crispy, spiced chickpeas. It's not just a feast for the eyes; it's a powerhouse of nutrients offering a rich supply of vitamins, minerals, and antioxidants.
Incorporating a unique coconut lime dressing, this salad elevates the typical salad experience into a tropical culinary adventure. The creamy coconut balances beautifully with zesty lime juice, creating a refreshing dressing that pairs perfectly with the crisp, fresh ingredients. Whether you're looking to boost your immune system, improve digestion, or simply enjoy a wholesome meal, this salad is your go-to choice for clean eating.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Dive into a Rainbow Harvest Salad with spiced chickpeas and coconut lime dressing for a refreshing and nutrient-packed meal. Perfect for clean eating!
Ingredients
- • chickpeas (canned or cooked): 1 can (15 oz), drained and rinsed
- • coconut oil: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • cayenne pepper: 1/4 teaspoon
- • sea salt: 1/2 teaspoon
- • kale: 2 cups, chopped
- • red cabbage: 1 cup, thinly sliced
- • red bell pepper: 1, thinly sliced
- • carrots: 2, julienned
- • cherry tomatoes: 1 cup, halved
- • mango: 1, diced
- • avocado: 1, sliced
- • lime: 1, juiced
- • coconut milk (canned, full fat): 1/4 cup
- • fresh cilantro: 1/4 cup, chopped
- • pumpkin seeds: 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 In a bowl, toss the drained chickpeas with coconut oil, smoked paprika, cumin, cayenne pepper, and sea salt. Spread them in a single layer on the prepared baking sheet.
- 3 Roast the chickpeas in the oven for 10-12 minutes, or until crispy. Shake the pan halfway through cooking to ensure even roasting.
- 4 While the chickpeas are roasting, prepare the salad base. In a large mixing bowl, combine kale, red cabbage, red bell pepper, carrots, cherry tomatoes, mango, and avocado.
- 5 For the dressing, whisk together the juice of one lime and coconut milk in a small bowl until well combined. Add chopped cilantro and mix thoroughly.
- 6 Once the chickpeas are done roasting, allow them to cool slightly. Then, toss them into the salad bowl along with the toasted pumpkin seeds.
- 7 Drizzle the coconut lime dressing over the salad just before serving. Toss gently to combine all ingredients and ensure an even distribution of flavors.
Serving Suggestions
- • This Rainbow Harvest Salad is perfect as a standalone meal, thanks to its rich array of ingredients and balanced nutritional profile. For a more substantial meal, consider pairing it with a side of whole-grain flatbread or quinoa. A glass of sparkling water with a splash of lime juice complements the salad's tropical notes, making it a refreshing dining experience. For added protein, consider serving this salad with a side of grilled tofu or tempeh. The smoky flavor of grilled proteins intensifies the delightful spices in the chickpeas, rounding out the meal beautifully.
Storage Tips
To keep your Rainbow Harvest Salad fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad's crisp texture. If storing the dressing, place it in a sealed jar or container, and shake well before using again. The roasted chickpeas can be stored separately in a container at room temperature to retain their crispness.
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