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Winter Vegetable & Chickpea Salad

A winter vegetable salad of cabbage, carrots, radishes and chickpeas. Serve raw or lightly steamed. 


Serve drizzled tahini, garlic cashew cream, topped with feta, tofu, cheese or plant-based cheese.

  • Serves4-6
  • Cooks in
  • Prep time 15 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Vitamins Minerals
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.


adds to shopping list

  • 4 cups red cabbage - small dice
  • 3 carrots - peel + dice
  • 1 red onion - small dice
  • 1 radish | red pepper - diced
  • 1 can chickpeas - 1 ½ cups | 15oz | 425g
  • 2 tbsp vinegar - sherry | white balsamic
  • ½ - 1 tsp salt | dulse + pepper

Optional Adds

  • 1 cup herbs - cilantro, parsley, chives
  • 1 cup olives - pitted
  • 1 cup feta | tofu - diced
  • 1 tbsp rosemary - fine dice
  • 2-4 tsp olive oil



Winter Vegetable & Chickpea Salad


DRAIN & rinse chickpeas.


WASH + DICE all the veg about the same size as chickpeas – a good chance to hone your knife skills.


MIX all ingredients in a bowl.   Taste adjust vinegar & salt. 


SERVE raw with vinegar or a dressing on the side or lightly steamed. 


with feta or tofu
with cheese or plant-based cheese
with Immuno Supportive Spiced Seeds


Kale & Watermelon Radish Salad
Roasted Sweet Potato & Avocado Bowls
Celeriac Remoulade
Watermelon Radish & Celery Root Salad 
Crispy Lettuce Salad


Garlic Cashew Cream
Kale & Green Bean Pesto
Mixed Mustard Dressing

Oil-free Orange Vinaigrette
Lemon Garlic Tahini

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP CHICKPEAS for cooked lentils, cannellini beans, pinto, adzuki, black beans, black-eyed peas, quinoa, rice.


SWAP VEGETABLES for anything you have – radishes, celery, radicchio, peppers, tomatoes. Cooked beetroot, squash, root vegetables, broccoli, cauliflower, peas, beans.


ADD LEAFY GREENS use arugula, spinach, baby kale, lettuces, radicchio, bok choy.


ADD nuts or seeds.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

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