Description
A vibrant and refreshing salad featuring chickpeas, fresh vegetables, and a zesty tahini 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 Veggies: Start by thinly slicing the red cabbage, dicing the bell pepper, and shredding the carrots. Chop the green onions and set everything aside.
- Make the Dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
- Mix it Up: In a large bowl, combine the chickpeas, cabbage, carrots, bell pepper, and green onions. Pour the dressing over the salad and toss until everything is evenly coated.
- Add the Toppings: If desired, sprinkle with chopped peanuts, cilantro, and sesame seeds for added texture and garnish.
- Serve: Enjoy the salad immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.
Notes
Rinse canned chickpeas to reduce sodium. This salad is best served chilled and is a great make-ahead option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg