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Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.
5 from 17 votes
Prep Time 15 mins
Total Time 15 mins
Course Light Meal, Salad
Cuisine American, British
Servings 2


For The Rainbow Salad:

  • ½ cup peeled and diced carrot
  • ½ cup diced cucumber
  • ½ cup shredded red cabbage
  • ½ cup diced beetroot
  • ½ cup diced sweet pepper
  • ½ cup cooked chickpeas
  • 8-10 baby tomatoes, cut into halves
  • 1 cup chopped or torn greens salad leaves
  • ¼ cup sliced onion
  • 1 cup diced avocado
  • 8-10 fresh mint leaves

Za'atar Yogurt Dressing:

  • 1 cup plain thick yogurt
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ tsp black pepper powder
  • 1 tbsp za'atar spice blend


Preparation of the Rainbow Salad:

  • If you're serving as a bowl meal then get two bowls ready.
  • Layer the bottom with the chopped or torn salad leaves.
  • Arrange the chopped ingredients and chicckpeas in both the bowls.
  • If serving as a party salad it is best to mix all the salad ingredients in a big serving bowl.

Preparation of Za'atar Yogurt Dressing:

  • Gently whisk all the ingredients for the dressing.
  • Serve the dressing on the side or drizzle it on top of the salad.


  • I've used roasted beetroot. You can use it cooked or raw.
  • I used lettuce leaves as I didn't have mixed salad greens. Can also use baby spinach.
  • Can replace the chickpeas with other legumes like beans,sweet corn, or grains like quinoa, couscous, rice, etc
  • I've used English Cucumber that doesn't need to be peeled.
  • Use normal chopped tomatoes if you don't get baby tomatoes.
  • Don't have za'atar spice mixture, then replace with a herb of your choice.
Keyword gluten free, healthy food, healthy meal, party salad, salad, vegetarian