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Healthy Rainbow Detox Salad

A healthy colourful rainbow detox salad with avocado and roasted chickpeas.
Servings: 2
Author: Nikole Goncalves


Salad base ingredients

  • ¼ head purple cabbage
  • ¼ head green cabbage
  • 1 can chickpeas
  • 1 teaspoon unrefined coconut oil
  • 1 medium size avocado
  • 1 cup cooked quinoa
  • Sea salt and fresh ground black pepper

Lemon Vinaigrette Dressing ingredients

  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • ½ lemon juiced
  • 1 tablespoon maple syrup
  • Sea salt and freshly ground black pepper


Salad base directions

  • Preheat oven to 425 degrees Fahrenheit. In a medium saucepan add water and quinoa
  • and bring to a boil reduce heat and let cook on simmer with lid on for 25-30 minutes.
  • Drain one can of chickpeas and spread out beans on a baking sheet.
  • Cover with coconut oil and sprinkle with salt and pepper.
  • Bake in the oven for 15-20 minutes until toasted and crispy.
  • Meanwhile, wash a chop cabbage and toss together in a dinner bowl.
  • Slice and remove the pit of one avocado and slice into pieces.
  • Drizzle cabbage with dressing; add a scoop of quinoa, slices of avocado and top with crispy chickpeas.

Lemon Vinaigrette directions

  • Combine all ingredients in a jar such as a glass mason jar. Put the lip on, shake and enjoy!


You can store the leftover dressing in the fridge for up to 3 days.
Adapted from The Healthy Grocery Girl