Rainbow Chopped Salad

Rainbow Chopped Salad

I have turned so many people onto this salad combo that I have lost count, but I can assure you it is always a winner. My family alone eats this meal twice a week per request of my husband. There is something about the crunch and the hot/ cold combo that gets people hooked! 

We always serve with warm jasmine rice and a protein for the whole family. You do do!



1 cup jasmine rice, rinsed well 

1 head romaine, shredded or finely chopped ( about 6 loose cups) 

1/2 large red cabbage, shredded or finely chopped

1 cup mini peppers, sliced thin ( regular peppers work fine too! 1 large or 2 small) 

2 large carrots, peeled and diced

1 english cucumber, diced 

1/3 cup pistachios 

1/2 small red onion, diced 


Crispy Chickpeas 

1 can garbanzo beans 

1 tbsp olive oil 

salt/ pepper to taste 



1/3 cup olive oil

1/4 cup red wine vinegar

2 tbsp lemon juice

salt/pepper to taste 


Chickpeas 2 Ways 

Air Fryer: Set air fryer to 400F and set timer for 18 minutes, shaking them at the halfway mark. Chickpeas are done with they have darkened and are crispy! 

Oven: Preheat oven to 400F. Line a baking sheet with parchment paper. Mix chickpeas with olive oil, salt, pepper and spread out on the parchment paper. Roast until crispy, about 35-40 minutes. 

While chickpeas are roasting prepare the salad and rice! 

Rice: Add rinsed rice to a pot with 3 cups water. Bring rice to a boil. Cover with lid and reduce heat to a simmer for about 7 minutes. Turn off burner and allow rice to steam for another 5 minutes. Fluff with fork and add a 1/2 tbsp vegan butter/butter/ghee and a few pinches salt. 

Salad: Add lettuce, cabbage, carrots, peppers, red onion to a bowl and toss. Add crispy chickpeas and pistachios and toss.

Dressing: Whisk dressing together or shake in a mason jar. Taste and adjust seasonings. Drizzle on desired amount of dressing and toss well. Season salad with salt and pepper. 

Serve with rice and any protein of choice!