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In a world where culinary creativity meets health-conscious eating, the Crunchy Rainbow Salad Bowl stands out as a vibrant and nourishing option. This salad is not just a feast for the eyes; it's a powerhouse of nutrients designed to fuel your body and satisfy your taste buds. With its array of colors and textures, this dish embodies the essence of fresh, wholesome ingredients that promote a healthy lifestyle.

Healthy School Lunch Salad Bowl

Discover the vibrant Crunchy Rainbow Salad Bowl, a nutritious and visually stunning dish perfect for any meal. Bursting with colors from fresh vegetables like tomatoes, corn, and leafy greens, this salad delivers essential vitamins, minerals, and textures. Combine quinoa, chickpeas, and feta for added protein and crunch. This customizable recipe encourages you to explore healthy eating, making each bite a delightful experience. Enjoy a wholesome bowl that celebrates the beauty of fresh ingredients!
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Ingredients
  

1 cup cooked quinoa (you can use tri-color for added visual appeal)

1 cup canned chickpeas, drained and rinsed thoroughly

1 cup cherry tomatoes, halved (choose a mix of colors for extra vibrance)

1 cup cucumber, diced (English cucumbers work well for their crunch)

1 cup bell peppers (1 each of red, yellow, and green), diced for variety

1 cup shredded carrots (freshly grated for the best texture)

1/2 cup red cabbage, finely sliced to add color and crunch

1/4 cup fresh parsley, chopped finely (flat-leaf parsley adds more flavor)

1/4 cup feta cheese, crumbled (optional, add for a creamy contrast)

1/4 cup sunflower seeds or pumpkin seeds (for a nutty crunch)

3 tablespoons extra virgin olive oil (for richer taste)

2 tablespoons freshly squeezed lemon juice (about half a lemon)

1 tablespoon honey or maple syrup (substituting for a vegan option)

Salt and pepper to taste

Instructions
 

Prepare the Base: In a large mixing bowl, add the cooked quinoa and the rinsed chickpeas. Use a spoon or spatula to stir them together until they are evenly mixed, ensuring the quinoa is fluffy.

    Incorporate the Veggies: Carefully fold in the halved cherry tomatoes, diced cucumber, assorted bell peppers, shredded carrots, finely sliced red cabbage, and chopped parsley. Aim for an even distribution of colors and textures throughout the quinoa and chickpeas.

      Create the Dressing: In a small mixing bowl or a jar with a lid, whisk together the olive oil, freshly squeezed lemon juice, honey (or maple syrup), and a pinch of salt and pepper. Whisk until the dressing is fully emulsified and well combined.

        Dress the Salad: Drizzle the prepared dressing over the salad mix. Use the spoon to toss gently, ensuring that all ingredients are evenly coated with the dressing, enhancing their flavors.

          Add the Crunch: Just before serving, sprinkle the sunflower seeds (or pumpkin seeds) and crumbled feta cheese on top of the salad. This adds a delightful crunch and enhances the dish's presentation.

            Chill and Serve: For optimal flavor, let the salad sit for at least 10 minutes to allow the ingredients to mingle. You can serve immediately or store in an airtight container in the refrigerator for up to 3 days.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4-6

                Presentation Tips: For an eye-catching display, serve the salad in a large, shallow bowl to showcase the vibrant colors. Garnish with additional parsley or a lemon wedge on the side for a fresh touch!