Rainbow Salad, Plant Based

This salad has all the essentials to making a satisfying meal - no boring salads here!

Colour, plant protein, healthy fats, dressing, flavour, it has it all.

Enjoy x

Ingredients

1/2 a tin of drained chickpeas

6 cherry tomatoes

1 cup of red cabbage

1 small Lebanese cucumber

2 cups of butter leaf lettuce

1 Mango

Dressing:

1 tsp dijon mustard

1 tsp raspberry vinegar

2 tablespoons extra virgin olive oil

Method

Chop the tomatoes, cucumber, cabbage and mango and add to a salad bowl.

Add the lettuce and mix it all together.

Mix the dressing in another bowl and add in right at the end, if there’s too much dressing, you can store it in the fridge in a jar for up to 2 weeks.