Protein-packed, loaded with crunchy vegetables and chickpeas, this vibrant rainbow chopped salad is PERFECT for meal prep or entertaining. Just chop your veggies, mix a quick dressing and pile on top of creamy, dreamy pink beet tahini sauce.
There’s just something about a colourful, crunchy salad. This one, loaded with a very zesty dressing and piled onto creamy pink tahini is perfect for any time of year. A chopped salad is the kind of salad I love the most. That’s because the whole point is that the ingredients are chopped to a similar size and can all fit on your spoon, so you get all the flavours in one bite.
This one is as easy as chopping up a load of crunchy veggies, mixing a quick honey mustard dressing then tossing them together. A speedy, vibrant pink beet tahini sauce takes this rainbow salad to the next level. It’s creamy, nutty and undeniably pink, making it a serious showstopper.
Why you’ll love this recipe
- Perfect for meal prep. The salad lasts at least 4 days in the fridge so you can make it on Sunday to enjoy throughout the week.
- Protein-packed and loaded with goodness from a wide variety of vegetables.
- Easy to adapt. Swap out or add in your favourite veggies, add a grain (like quinoa or rice), toss with soba noodles or serve with grilled meat or halloumi.
- Great for entertaining. It’s wonderful for taking along to picnics, barbecues or pot-lucks and is a great make-ahead option if you’re entertaining. Dress the salad but keep the pink tahini separate, then assemble when you’re ready to serve.
You can really play around with your ingredients here – you just want to make sure they’re colourful and crunchy.
- Red cabbage. Swap this for white cabbage if you like – though I love red for the gorgeous colour.
- Cucumber. I like to scoop the seeds out of the cucumber before chopping it (use a teaspoon to do this). This will help to keep the salad from going watery in the fridge.
- Red pepper. Use green or yellow pepper if you like, or jarred red pepper.
- Peas. Or use edamame beans or broad beans.
- Chickpeas (garbanzos). I love adding chickpeas to up the protein levels here, but you could use butter beans, white beans, black beans or Kidney beans instead.
- Carrots. You could grate the carrots if you prefer, but I love the crunch factor when they’re finely chopped like this.
- Herbs. I’m using mint and cilantro (coriander), but you could use basil, Thai basil or flat-leaf parsley instead.
OPTIONAL ADD-INS: Bulk it out with some quinoa, brown rice or soba noodles, or add in crumbled feta, marinated feta or marinated mini mozzarella balls. Olives and sundried tomatoes also work well – try adding marinated olives or pesto olives. I’ve also added crunchy seeds and nuts which add an extra texture, but you can leave them out if you like.
FOR THE DRESSING AND PINK TAHINI: Leave the miso paste out of the dressing if you don’t have it or can’t find it, and make sure you use ready-cooked beets that aren’t sitting in vinegar. If they are, it’ll impact the flavour of the tahini sauce. I recommend seeking out tahini that’s made in Isreal, Lebanon or Palestine – they tend to have a much nicer, smooth consistency and aren’t bitter like a lot of store brand tahini is.
How to make it
Make your pink tahini sauce – I like to use a blender for this as I find it creates a smoother sauce, but you could also use a food processor. Mix your honey mustard dressing, then chop all your vegetables and add them to a large bowl.
Pour the honey mustard dressing over your salad, then mix it through the salad, so that everything is well coated. Spoon the pink tahini sauce onto a serving plate, then pile the salad on top and serve.
Watch me make it
Got a question?
You can really use whatever vegetable you have to hand that has a bit of crunch – white cabbage, tomatoes, broccoli, edamame beans, green beans or asparagus work well too. Bulk it out with quinoa, rice, or soba noodles or add creamy crumbled feta.
This is a versatile salad that pairs wonderfully with lots of different things – try it with miso grilled chicken, maple glazed salmon, lamb koftas, sweet chilli halloumi, honey harissa halloumi or honey harissa grilled chicken. Pan-fried tofu would also work well with it. Or pile it onto flatbreads or hummus.
This is a FAB salad for making ahead of time, and it’s perfect for meal prep. It will last 4 days in the fridge and will get even better the longer it sits in the dressing.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.