Description
A vibrant salad bursting with textures and flavors, featuring crunchy vegetables and 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 a vegan option)
- 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 a nut-free option)
- Fresh cilantro (or parsley)
- Sesame seeds (optional)
Instructions
- Prepare the chickpeas by rinsing and draining if using canned. In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, sliced red cabbage, and chopped green onions.
- Whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic in a separate bowl until smooth.
- Pour the dressing over the vegetable mixture and toss gently but thoroughly.
- Sprinkle with chopped peanuts, fresh cilantro, and sesame seeds.
- Serve immediately or let chill in the fridge to intensify the flavors.
Notes
For best freshness, prepare vegetables right before serving. This salad can be made ahead and lasts in the refrigerator for up to three days, but avoid adding nuts and herbs until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg