Fiber-Forward Chickpea Salad (Printable Version)

A bright salad combining chickpeas, cabbage, carrots, and a creamy tahini-lemon dressing.

# What You'll Need:

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

# How to Make It:

01 - In a large mixing bowl, combine the chickpeas, cabbage, carrots, diced red bell pepper, sliced green onions, chopped parsley, and toasted sunflower seeds if using.
02 - In a separate small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the dressing over the combined salad ingredients and toss thoroughly until evenly coated.
04 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It sits happily in the fridge for days, getting better as flavors deepen and mingle.
  • Zero cooking required means you can make it on your busiest days without guilt.
  • The tahini dressing is silky and satisfying enough that you won't miss heavier ingredients.
02 -
  • If your tahini dressing breaks or feels too thick, start over with fresh tahini and add the lemon juice drop by drop, whisking constantly; rushing this step leads to a grainy texture.
  • Cold water is essential for thinning the dressing smoothly; warm water makes it separate and lose its silky quality.
03 -
  • Taste the salad before you think it's ready; sometimes a squeeze more lemon or a whisper more salt is all it needs to suddenly sing.
  • If you're doubling this recipe, make extra dressing rather than assuming the same amount will coat more vegetables evenly.
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