Fiber-Forward Chickpea Salad (Print View)

Fiber-rich chickpeas, crisp cabbage, and carrots tossed in a creamy tahini-lemon dressing for a fresh, light meal.

# 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
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 chickpeas, shredded cabbage, carrots, red bell pepper, green onions, parsley, and toasted sunflower seeds until evenly distributed.
02 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper in a small bowl. Gradually incorporate 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 of all ingredients.
04 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It actually keeps you full without the heavy feeling of a traditional creamy salad.
  • You can prep it in less time than scrolling through your phone, and it tastes even better the next day.
  • The tahini-lemon dressing is so good you'll find yourself drizzling it on things that have no business being drizzled on.
02 -
  • If your tahini dressing looks separated or broken after sitting, whisk in a tablespoon of warm water and it'll come back together like nothing happened.
  • This salad actually improves after an hour in the fridge because the tahini softens the raw vegetables just slightly while everything gets to know each other.
03 -
  • Toast your sunflower seeds in a dry pan for a minute right before using them—they'll have a depth that raw seeds simply can't match.
  • Keep the tahini at room temperature before making the dressing; cold tahini is stubborn and thick, while warm tahini whisks into creaminess almost instantly.
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