Rainbow Pulse Salad

30 plants in 7 days dinner gut health legumes; lunch meal prep plant-based salad

This is a GHD all-time gut-loving favourite! Easy to throw together and lasts well in the fridge for a few days. Dress as you need it.

Serves: 4

Prep time: 10 minutes. Cook time: 20 minutes.


1x 400g can organic brown lentils (no added salt), drained and rinsed thoroughly

1x 400g can organic chickpeas (no added salt), drained and rinsed thoroughly

½ cup buckwheat

½ cup tricolour quinoa

2x large garlic cloves, crushed

2x Tablespoon extra-virgin olive oil (EVOO)

1x small red onion, finely diced

1x small red capsicum, finely chopped

½ punnet mini Roma tomatoes, chopped in half

1x Lebanese cucumber, chopped

1x cup pumpkin (any kind)

1x cup red cabbage, chopped

1x cup baby spinach leaves

½ cup fresh herbs (cilantro, parsley, coriander recommended), chopped

¼ avocado, sliced

Lemon dressing:

¼ cup fresh lemon juice (juice of ~2 lemons)

2x Tablespoon extra-virgin olive oil

1x teaspoon seeded mustard

¼ teaspoon sea salt

Freshly ground black pepper, to taste


  1. Pre-heat oven to 200°C
  2. Chop pumpkin into small 3cm cubes and place on baking tray in the oven with a drizzle of EVOO for 20 minutes.
  3. Meanwhile, pre-rinse the grains and boil for 8 minutes together in the same saucepan; rinse with cold water and drain once soft.
  4. Once the grains and pumpkin are cooked, combine them with the lentils and chickpeas in a large bowl. Add in garlic, onion, capsicum, tomato, cucumber, cabbage, spinach, herbs, avocado, pumpkin and remaining EVOO, then mix together.
  5. Prepare dressing in a separate bowl. Serve salad and dress as preferred.




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