Chickpea Rainbow Salad with Maple Mustard Dressing

Serving size

1 person 2 people 4 people

Ingredients

180g Tenderstem broccoli
2 tsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
10g hazelnuts (Nuts)
½ tsp chilli flakes
140g sweetcorn

(sweetcorn, water, salt)
1 avocado
1 tbsp maple syrup
230g chickpeas

(Chickpeas, water, salt)
1 unwaxed lemon
1 carrot
110g baby tomatoes
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	613Kcal
	437kJ	2566kJ
Fat	6.1g	36g
of which saturates	1.1g	6.6g
Carbohydrates	6g	33g
of which sugars	3.5g	21g
Protein	3.3g	19g
Salt	0.3g	1.7g
Fibre	3.6g	21g

Ingredients

0.5 tsp chilli flakes (use half)
180g Tenderstem broccoli (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)
10g hazelnuts (use half) (Nuts)
1 avocado (use half)
1 carrot (use half)
1 unwaxed lemon (use half)
110g baby tomatoes (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 tbsp maple syrup (use half)
2 tsp wholegrain mustard (use half) (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	613Kcal
	437kJ	2566kJ
Fat	6.1g	36g
of which saturates	1.1g	6.6g
Carbohydrates	6g	33g
of which sugars	3.5g	21g
Protein	3.3g	19g
Salt	0.3g	1.7g
Fibre	3.6g	21g

Back

Vegan Ready in 20 2/3 daily fibre 5 of 5 a day Low sat fat

Chickpea Rainbow Salad with Maple Mustard Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: British

Food group: Vegan

Sometimes all you need is a delicious salad loaded with vitamins to reset your week. Toss full-of-fibre chickpeas with sweet maple and tangy mustard in this rainbow bowl. Juicy tomatoes, creamy avo and sweetcorn join the party. Finish with chopped hazelnuts for crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Drain and rinse the chickpeas. Trim the broccoli. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chickpeas, garlic paste and chilli flakes (to taste). Cook for 2 mins, then add the broccoli. Cook for 3-4 mins, until softening. Season with a pinch of sea salt.
Meanwhile, make the dressing; halve the lemon. In a large mixing bowl, combine the mustard, maple syrup, juice from half the lemon (to taste) and nutritional yeast.
Prep the veg; coarsely grate the carrot. Halve the tomatoes. Drain the sweetcorn. Add all the veg to the dressing bowl. Once cooked, add the chickpeas and broccoli to the bowl and mix everything together with 2 tbsp olive oil. Season to taste.
Dice the avocado into 2cm cubes and roughly chop the hazelnuts for garnish.
Serve the salad on plates. Garnish with the hazelnuts, avocado and the remaining lemon, cut into wedges.