Save I threw this salad together on a Tuesday afternoon when I had zero energy to cook but wanted something that didn't feel like an afterthought. The tahini dressing was actually a happy accident—I'd meant to make a vinaigrette but grabbed the wrong jar from the back of the cupboard. Now it's the only way I'll eat chickpeas.
Last summer my sister came over for lunch and practically inhaled a bowl of this stuff. She's not usually into what she calls rabbit food but she kept going back for seconds. Now she texts me whenever she makes it, usually asking if she can add extra maple syrup because she has a sweet tooth.
Ingredients
- Chickpeas: These are the backbone of the whole salad. I've learned to rinse them really thoroughly and pat them dry so the dressing actually sticks to everything instead of pooling at the bottom.
- Shredded cabbage: Use whatever color you can find. Red makes it look gorgeous but green has this perfect crunch that holds up for days.
- Shredded carrots: Buy pre-shredded if you're rushing or use a box grater. They add this sweetness that balances the tangy tahini.
- Red bell pepper: Totally optional but I love the pop of color and the fresh flavor it brings.
- Green onions: Slice these thin. They add this mild bite that cuts through the creamy dressing.
- Fresh parsley: Don't skip it. It makes the whole thing taste bright and garden fresh.
- Sunflower seeds: Toast them in a dry pan for like two minutes. The nuttiness is worth the extra step.
- Tahini: Stir the jar really well before you measure. The oil separates and you want it creamy not oily.
- Lemon juice: Fresh is non-negotiable here. Bottled stuff makes the dressing taste flat.
- Olive oil: Extra virgin gives it this fruity undertone that ties everything together.
- Maple syrup: Just enough to round out the sharpness. Honey works too if you don't keep maple on hand.
- Garlic: One clove is perfect. Two will overpower everything else.
- Cumin: This is the secret ingredient that makes it taste Mediterranean instead of just like tahini.
- Salt and pepper: Taste as you go. Tahini can handle more salt than you'd think.
Instructions
- Prep your vegetables:
- Shred the cabbage and carrots if you bought them whole. Dice the bell pepper into small pieces and slice the green onions as thin as you can. Chop the parsley so you don't get giant chunks in your forkfuls.
- Combine the salad:
- Dump the chickpeas cabbage carrots bell pepper green onions parsley and sunflower seeds into your biggest bowl. Toss them around with your hands or salad tongs so everything gets evenly distributed.
- Make the dressing:
- Whisk together the tahini lemon juice olive oil maple syrup garlic cumin salt and pepper in a small bowl. It'll look thick at first then gradually whisk in cold water a tablespoon at a time until it's pourable like heavy cream.
- Put it together:
- Pour the dressing over the salad and toss until everything is coated. The cabbage will start to glisten and shrink down a bit which is totally normal.
- Taste and adjust:
- Try a spoonful. Add more salt if it tastes flat or another squeeze of lemon if it needs brightness. You can also add another splash of water if the dressing is too thick.
- Let it hang out:
- You can eat it right away but letting it sit for 30 minutes in the fridge makes the flavors meld together. The cabbage softens slightly and the chickpeas soak up the dressing.
Save I brought this to a potluck once and watched three different people ask for the recipe. One guy said he hated healthy food but went back for thirds. That's when I realized this wasn't just a salad I liked—it was actually good enough to convert people.
Make It Your Own
Sometimes I'll add diced cucumber when I want something extra refreshing. In the fall I've thrown in pomegranate seeds for this burst of juice that pops against the creamy dressing. Don't overthink it—whatever crunchy fresh vegetables you have will work.
Serving Suggestions
This works as a light lunch on its own especially when you want something that doesn't leave you feeling heavy. I've also served it alongside grilled salmon or chicken and the flavors complement everything without fighting for attention.
Meal Prep Magic
This is maybe the best meal prep salad I've ever found. Pack the dressing separately if you're making it more than a day ahead but honestly it holds up beautifully even when dressed. The cabbage refuses to get soggy.
- Double the recipe and eat it for lunch all week
- Add a scoop of quinoa if you want more staying power
- Top with avocado right before serving for extra creaminess
Save This salad taught me that healthy food doesn't have to feel like a chore. Sometimes the simplest ingredients just need the right dressing.
Recipe FAQs
- → What makes this salad fiber-forward?
The combination of chickpeas, cabbage, and carrots offers a high fiber content, promoting digestive health and fullness.
- → Can I substitute sunflower seeds?
Yes, pumpkin seeds work well as a crunchy alternative or you can omit nuts and seeds if desired.
- → How is the dressing prepared?
Whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, cumin, salt, and pepper, then thin with cold water until creamy and pourable.
- → Is this salad suitable for vegan diets?
The salad is vegan if maple syrup is used instead of honey; otherwise, adjust accordingly.
- → Can the salad be made ahead?
Yes, letting it chill for 30 minutes helps flavors meld, but it's best served fresh to maintain crispness.