Chickpea and Vegetable Salad

2014 Kids Recipe Challenge Winning Recipe: 3rd Place! 

Syed, of Mississauga, can prepare most of this salad by himself.  He likes the sweet and salty combination of flavours.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4  cups (1L)

Serving Size:  2 cups


  1. To take to school or work, add an ice pack or chilled water bottle to keep it cool.  Add more protein to this salad by stirring in leftover chicken breast or canned tuna or salmon.
  2. Boil potatoes in boiling water for about 15 to 20 minutes or until tender but firm. Let cool before using in the recipe.


Mini potatoes, cooked and cooled


Romaine lettuce, chopped

2 cups (500 mL) 

English cucumber, thinly sliced


Cabbage, finely shredded 

1/2 cup (125 mL) 

Canned drained and rinsed chickpeas

1/2 cup (125 mL) 

Red Delicious apple, cored and thinly sliced

2 tbsp (30 mL) 

Light Ranch style or mayonnaise dressing

2 tbsp (30 mL) 


  1. Cut potatoes into quarters and place in large bowl.
  2. Add lettuce, cucumber, cabbage, chickpeas and apple.
  3. In a small bowl, whisk together dressing and yogurt.
  4. Drizzle over top of salad and toss to coat evenly.

Nutrition Information per serving: 

Calories: 228 kcal

Protein: 7 g

Fat: 4 g

Carbohydrate: 45 g

Fibre: 7 g

Sodium: 267 mg

Last Update – November 1, 2016

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