Description
A vibrant and crunchy salad with chickpeas, fresh vegetables, and a punchy dressing.
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
- Prepare the Vegetables: Wash and slice your veggies. Shred the carrots, dice the bell pepper, and thinly slice the red cabbage.
- Combine Ingredients: In a large bowl, mix together the chickpeas, carrots, red bell pepper, cabbage, and green onions.
- Make the Dressing: In a separate small bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and garlic until smooth.
- Mix Everything Together: Pour the dressing over the salad mixture and toss until all veggies are coated.
- Serve: Top with chopped peanuts, fresh cilantro, and sesame seeds before serving for added texture and flavor.
Notes
Chickpeas should be rinsed if canned. This salad can be made ahead of time, just keep dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg