top of page

Blog & Recipes

  • Alexandra Inman, RD & Stephanie Dang, RD

Rainbow Chickpea Quinoa Salad with a Lemon Dijon Vinaigrette

Who says packing a healthy lunch for work has to be boring or hard work? Double this recipe and make ahead for easy-to-grab lunches for the week! Not only is this recipe packaged with vitamins and minerals from all the veggies, protein from the chickpeas, and fibre from the quinoa; these rainbow salads will be sure to satisfy with the delicious lemon dijon vinaigrette. If you try this recipe, be sure to tag us in your photos on Facebook and Instagram @VancouverDietitians!


For the Salad:

  • 1 cup cooked quinoa

  • ½ cup chopped cucumber

  • ½ cup chopped cherry tomatoes

  • 1 medium-sized carrot, grated 

  • ½ cup chopped purple cabbage

  • 1 cup rinsed chickpeas 

  • ½ an avocado, sliced (optional)

  • 2 handfuls of lettuce of choice

For the Dressing:

  • ¼ cup extra virgin olive oil

  • 2 tbsp dijon mustard

  • 4 tbsp lemon juice

  • 1 tsp maple syrup

  • Pinch of salt & pepper


  1. Layer the salad ingredients between 2 containers or jars.

  2. For the vinaigrette, whisk all ingredients in a small bowl until thoroughly combined. Transfer into a small container.

  3. Store salad ingredients and dressing separately in refrigerator for up to 3-4 days.

  4. Immediately prior to eating, drizzle the dressing onto the salad. Enjoy!

Recipe and photo by Skye Moore.



bottom of page