Description
A vibrant salad with a crunch from fresh vegetables and a creamy dressing, perfect for a light lunch or gathering.
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 chop the vegetables – thinly slice the red cabbage, dice the bell pepper, shred the carrots, and chop the green onions.
- Mix the Chickpeas and Veggies: In a large bowl, combine the chickpeas with the prepared vegetables.
- Make the Dressing: In a separate bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and garlic.
- Combine Everything: Pour the dressing over the salad mixture and toss gently until evenly coated.
- Garnish and Serve: Sprinkle with chopped peanuts, fresh cilantro, and sesame seeds if desired, and serve immediately.
Notes
Can be made vegan by substituting honey with maple syrup. Best served chilled for flavor melding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg