The craving for a healthy Monday lunch or dinner often comes after a weekend of indulging in BBQ and swizzle while enjoying the summer salt and sand. A big salad filled with tons of vitamins, minerals and fiber is an easy and healthy way to kick start your week.

Whether it be a side dish or main feature, this “rainbow” bowl is the perfect salad for those looking to reset their system. The wide variety of fruits and vegetables in this recipe provide a ton of powerful antioxidants, are low in calories, and help to balance your blood sugar level. Plus, as an added bonus, it looks amazing! 



(Serves 1)


For the Salad:

1 cup greens of your choice 

½ cup shredded purple cabbage

½ orange bell pepper

1 tomato

¼ avocado

½ cup chickpeas (I like to add some seasoning to mine and roast for 40 minutes)

Bermy Fresh basil and/or sprouts


For the Dressing:

¼ cup Apple Cider Vinegar

2 tbsp. Dijon mustard

1 tbsp. extra virgin olive oil

Juice of 1 lemon

½ tbsp. chia seeds

Salt & pepper to taste



Chop the greens, bell pepper, cabbage, tomato and avocado in to bite-size pieces and mix in a large bowl.

For roasting chickpeas: preheat oven to 400 degrees; mix chickpeas in a large bowl with a tablespoon of olive oil, salt, pepper and paprika; spread them over a baking sheet and put in oven for 30-40 minutes.

Add chickpeas, dressing as desired, and basil and sprouts on top.



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