Description
A vibrant and refreshing salad filled with protein-rich chickpeas and a medley of colorful vegetables, all tossed in a creamy 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 vegan)
- 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 nut-free option)
- Fresh cilantro (or parsley)
- Sesame seeds (optional)
Instructions
- Prepare the base ingredients: Start by rinsing and draining the chickpeas if using canned. In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, sliced red cabbage, and chopped green onions.
- Craft the dressing: In a separate bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic. Ensure the mixture is smooth and creamy.
- Combine and toss: Pour the dressing over your vibrant vegetable mixture. Toss gently but thoroughly, ensuring each bite is coated.
- Garnish with flair: Sprinkle with chopped peanuts, fresh cilantro, and sesame seeds.
- Serve immediately or let chill to meld flavors.
Notes
This salad is versatile and can be made ahead of time. It keeps well in the fridge for a few days, but store the dressing separately if you want to maintain the crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg