Chickpea Rainbow Medley

This has to be one of our most favourite ways of cooking chickpeas ever. It has this name because the vegetables used are an array bright colours: purple, orange, green and yellow. And the taste is equally sensational.
Course Salad, Side Dish
Keyword health cooking, legumes, macrobiotic
Servings 4 people


  • 2 cups chickpeas cooked (and drained)
  • 2 red onions
  • 1 large carrot (or 2 smaller)
  • 1 large beetroot (or 2 smaller)
  • ¼ sweet pumpkin
  • 3 stalks celery
  • 1 tbsp olive oil
  • Sea salt
  • 1 cup water
  • Fresh thyme
  • 1 tsp umesu (ume plum vinegar)
  • shoyu or tamari to taste
  • Chopped spring onions for garnish


  • Dice all the vegetables into small squares and sautee all, except the celery, in the olive oil, starting with the onion and adding a small pinch of salt as you add each vegetable. 
  • Add the water or chickpea liquid and thyme and cover with a lid. Simmer on a low heat for around 15-20 minutes until all the vegetables are tender.
  • Add the chickpeas, celery, umesu and cook another 5 minutes without stirring. 
  • Sprinkle with shoyu or tamari to taste and mix all the ingredients gently, keeping the colours separate, if possible. Garnish with chopped spring onions.


Make it any time of the year and if pumpkins are not available use more carrots or sweet potato instead. You can use tinned chickpeas (for quickness,) although home-cooked ones taste much better. Mix the cooked vegetables through just a little at the end so that you still see all the different colours.