Description
A quick and family-friendly salad that combines chickpeas and crisp veggies, dressed in a creamy tahini or peanut butter dressing, perfect for busy weeknights.
Ingredients
Scale
- 1.5 cups chickpeas (cooked or canned), drained and rinsed
- 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 (optional)
- 1 tablespoon sesame oil (or any neutral oil)
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- Salt and black pepper to taste
Instructions
- Prep the quick veg: Thinly slice red cabbage, shred carrots, dice bell pepper, and chop green onions. If you’ve got prepped veggies, just pour them into a bowl.
- Rinse and drain the chickpeas: Dump canned chickpeas into a colander and rinse under cold water. Shake off the excess.
- Make the dressing in one container: In a small bowl or jar, add tahini, soy sauce, lime juice, honey, sesame oil, minced garlic, and red pepper flakes. Whisk or shake until smooth.
- Toss salad: In a large bowl, combine chickpeas, carrots, bell pepper, cabbage, and green onions. Pour the dressing over and toss gently.
- Add finishers: Sprinkle chopped peanuts, sesame seeds, and chopped cilantro over the top.
- Serve or store: Serve immediately or chill in an airtight container for up to 3 days.
Notes
Consider keeping extra dressing on the side to maintain the salad’s crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, quick, thai, chickpea, vegetarian, healthy