Fiber-Forward Chickpea Salad (Printer View)

Vibrant chickpea and cabbage salad tossed in a creamy tahini-lemon dressing, perfect for a light lunch or side.

# Components:

→ 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 to thin dressing
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a large mixing bowl, combine chickpeas, shredded cabbage, shredded carrots, diced bell pepper, sliced green onions, chopped parsley, and toasted sunflower seeds.
02 - In a separate small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, ground cumin, salt, and black pepper. Slowly whisk in cold water until dressing has a smooth, pourable consistency.
03 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating of all ingredients.
04 - Taste the salad and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It's naturally filling enough to eat alone, but humble enough to pair with almost anything else on your plate.
  • The tahini dressing tastes rich and indulgent while being completely plant-based and made from pantry staples.
  • Everything comes together in under 20 minutes with no cooking involved, perfect for when you're tired or pressed for time.
02 -
  • Tahini has a reputation for being finicky, but the secret is whisking it with acidic liquid (lemon juice) first—that's what makes it cooperate and become creamy instead of staying thick and separated.
  • Raw garlic in a dressing like this gets stronger over time, not milder, so if you're making this ahead, you might want to use slightly less than called for or mince it even finer so it distributes more evenly.
03 -
  • Toast your sunflower seeds in a dry pan over medium heat for two minutes before adding them—this step transforms them from bland to nutty and aromatic, and it's the kind of small effort that people actually notice when they eat the salad.
  • Don't dress the salad more than an hour before serving if you prefer it very crunchy; the raw vegetables will gradually soften and release water as they sit, which is actually delicious but changes the texture profile.
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