Description
A vibrant salad bursting with crunchy vegetables, creamy tahini, and a zesty dressing, making every bite a delightful experience.
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 nut-free option)
- Fresh cilantro (or parsley)
- Sesame seeds (optional)
Instructions
- Prepare the Ingredients: Gather all your vegetables, chickpeas, and herbs. If using canned chickpeas, rinse and drain them thoroughly.
- Chop the Vegetables: Using your sharp knife, finely slice the red cabbage, dice the red bell pepper, and shred the carrots. Strip the green onions, ready for chopping.
- Make the Dressing: In a mixing bowl, whisk together the tahini, soy sauce, lime juice, honey, minced garlic, sesame oil, and red pepper flakes until smooth.
- Combine the Salad: In a large bowl, mix together the chickpeas, shredded cabbage, carrots, bell pepper, and green onions. Drizzle the dressing over the top.
- Toss Gently: Use a large spoon to combine everything, ensuring all ingredients are coated in the delicious dressing.
- Garnish: Finish your salad with a sprinkle of chopped peanuts and sesame seeds.
- Serve and Enjoy: Adjust seasoning if needed and enjoy immediately or refrigerate for 30 minutes before serving.
Notes
This salad is great for meal prep. Store the dressing separately for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg