This vegan rainbow salad is a beautiful and tasty mix. When you begin to eat plant-based you have to get in the habit of mixing and matching your vegetables. Get creative! This salad is nutrient packed to say the least! As always I want for you to know why this salad is good for you and not only that it taste good.
This salad consist of 5 vegetables. Chickpeas (also called garbanzo beans), broccoli, red cabbage, red bell pepper, and arugla. For starters chickpeas are amazing for you! One cup of chickpeas contains 15 grams of protein. If you haven’t already been asked or want to know where you get protein from on a plant-based diet these are a great option. Chickpeas are also a great source of fiber, mangnese, and folate. The arugula can help slow cancer’s progression, decreases the risk of diabetes, heart disease, and promotes a healthy complexion, increased energy, and overall lower weight.
Next, you have your red cabbage. A few benefits of red cabbage are that it is a great source of vitamin c, helps maintain eye health, contains vitamin k, and helps to prevent cancer. The bell pepper is a good source of vitamin E, protects against cancer, loaded with antioxidants, anti-inflammatory, good for your eyes, and low in calories. Last, but not least your broccoli is a good source of vitamin k, vitamin, vitamin E, and helps to lower cholesterol.
I am a firm believer that you will be more conscious of your eating when you understand what health benefits specific foods can provide for you. This is something that helped me tremendously in changing the way I eat and view food as a whole. I understand now why going for those vegetables can help maintain my health in the future.
The vegetables in this salad can be mixed into a salad or even as a veggie bowl. I used a cashew sauce for the dressing. Get the cashew dressing here.
First things first, warm a small pot to cook your chickpeas in. While those are cooking chop your vegetables. You can either sauté your broccoli in a tablespoon of olive oil with some garlic salt and black pepper, or steam your broccoli and sprinkle with garlic salt and pepper once cooked.
Next you will want to combine arugula and the remaining vegetables into a bowl and from there you can mix the vegetables into a salad or leave as is and add 2 tbsp of cashew dressing on top for a veggie bowl.
- 1 cup arugla
- 1 head broccolli chopped
- 1 red bell pepper chopped
- 1 15oz can chickpeas
- 1/4 head of red cabbage sliced
- 2 tbsp cashew dressing
- 1 tsp pine nuts
- 1 tsp pumpkin seeds
- 1 tsp garlic salt
- 1 tsp black pepper
Clean and chop your vegetables
Steam or sauté broccoli in a skillet with 1 tbsp olive oil for about 15-20 minutes. Season with garlic salt and pepper.
Add all the ingredients into a bowl and top with cashew sauce .