Description
A vibrant salad filled with crisp veggies, protein-packed chickpeas, and a creamy tahini dressing, perfect for any occasion.
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
- If using canned chickpeas, drain and rinse them under cold water. Set aside to drain completely.
- Thinly slice the red cabbage, dice the red bell pepper, and shred the carrots. Chop the green onions and set everything aside in a large mixing bowl.
- In a small bowl, combine tahini, soy sauce, lime juice, honey, garlic, red pepper flakes, and sesame oil. Whisk until smooth and creamy.
- Add the chickpeas to the bowl with the chopped veggies. Pour the dressing over the mixture. Toss everything together gently until well combined.
- Transfer the salad to a serving platter or individual bowls. Garnish with chopped peanuts, fresh herbs, and sesame seeds if desired. Enjoy immediately or let it sit for 10 minutes for flavors to meld.
Notes
For added crunch, consider roasting the chickpeas. Store leftovers in an airtight container for up to 3 days, and keep the dressing separate for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg