Fiber-Forward Chickpea Salad (Printable)

Vibrant chickpeas, crisp cabbage, and tahini-lemon dressing blend for a flavorful, fiber-rich dish.

# Ingredient List:

→ Salad

01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 2 cups shredded green or red cabbage
03 - 1 cup shredded carrots
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup chopped fresh parsley
07 - 2 tablespoons toasted sunflower seeds (optional)

→ Tahini-Lemon Dressing

08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 clove garlic, minced
13 - 2 to 3 tablespoons cold water, as needed for thinning
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, mix cooked chickpeas, shredded cabbage, shredded carrots, diced red bell pepper, sliced green onions, chopped parsley, and toasted sunflower seeds if using.
02 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, ground cumin, salt, and black pepper in a small bowl. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.
04 - Taste and adjust seasoning if required. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in literally 15 minutes with zero cooking required
  • The creamy tahini dressing makes raw vegetables taste like they came from a restaurant
  • It keeps for days in the fridge and actually gets better over time
02 -
  • The tahini dressing will seize up and look curdled when you first add the lemon juice. Keep whisking and it'll smooth out.
  • Chickpeas from a can work perfectly but if you cook them from scratch they'll have a creamier texture.
  • This salad keeps for four days in the fridge and the cabbage stays crunchy the whole time.
03 -
  • Toast your sunflower seeds in a dry pan over medium heat until they smell nutty. It takes two minutes and changes everything.
  • If the dressing tastes too bitter your tahini might be old. Try a different brand or roast the raw tahini in a pan for 5 minutes before using.
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