Description
A vibrant and refreshing salad with crispy chickpeas, crunchy veggies, and a zesty dressing, perfect for lunch, light dinners, or gatherings.
Ingredients
Scale
- 1.5 cups chickpeas (cooked or canned)
- 1 cup shredded carrots
- 1 medium red bell pepper (diced)
- 2 cups red cabbage (thinly sliced)
- 1 bunch green onions (chopped)
- 3 tablespoons tahini (or smooth peanut butter)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 pinch red pepper flakes
- 1 tablespoon sesame oil (or any neutral oil)
- 2 cloves garlic (minced or 1/4 tsp garlic powder)
- chopped peanuts (optional for a nut-free option)
- fresh cilantro (or parsley)
- sesame seeds (optional)
Instructions
- Prep the Veggies: Start by washing and cutting your vegetables. Shred the carrots, dice the bell pepper, and thinly slice the red cabbage. Make sure everything is bite-sized for easy eating.
- Mix the Dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey, sesame oil, garlic, and red pepper flakes. Adjust the seasoning to taste.
- Combine Ingredients: In a large mixing bowl, combine chickpeas, veggies, and green onions. Pour the dressing over the top and toss everything together until well coated.
- Garnish and Serve: Top your salad with chopped peanuts, fresh herbs, and sesame seeds if using. Serve immediately or let it chill in the fridge for 30 minutes to allow the flavors to blend.
- Enjoy: Dig into this hearty, delicious salad!
Notes
This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days. Keep it in an airtight container to maintain its crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg