Plant-Based Rainbow Salad

This satisfying salad contains chickpeas, quinoa, plant-based feta and hummus — all great sources of plant-based protein. It’s also packed with over ten different sources of plant foods, so it’s rich in a range of important nutrients to keep our mind and gut happy.

Serves: 4

Prep time: 10 min | Cook time: 35 min



  • 1 cup chickpeas, drained + rinsed
  • 2 cups cauliflower, roughly chopped
  • 1 tsp smoked paprika
  • 1 tbsp garlic-infused olive oil
  • 250g brown rice and quinoa (or grain of choice)
  • 1/2 cup fresh dill, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1 cup cherry tomatoes, quartered
  • 1 small red onion, diced
  • 1/4 cup plant-based feta, diced


  • 1 tbsp apple cider vinegar
  • 2 tbsp hummus
  • 1 tsp lemon juice


  1. Coat chickpeas and cauliflower with paprika and olive oil, then place in the oven for 30 mins at 180°C.
  2. Meanwhile, chop the herbs and veggies.
  3. Cook up the rice and quinoa (or whole grain of choice) according to instructions.
  4. Combine the dressing ingredients.
  5. Once the chickpeas and cauliflower are golden and crispy, place them into a bowl alongside the other ingredients, topping with the dressing to serve.

Recipe and image kindly provided by Eloise Turner @eat.witheloise.

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