Description
A vibrant salad featuring chickpeas, fresh vegetables, and a creamy tahini dressing that delights the senses.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper, diced
- ¼ cup red cabbage, thinly sliced
- 2 tbsp chopped green onions
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp chopped peanuts (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
- ½ tsp sesame seeds (for garnish)
Instructions
- Start by draining and rinsing the chickpeas in a colander. Allow them to drain thoroughly while you prep the other ingredients.
- In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions.
- In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
- Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.
- Prepare the garnishes by chopping the peanuts, fresh cilantro, and measuring out the sesame seeds.
- Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
- Serve immediately as a refreshing and protein-packed meal or side dish.
Notes
This salad can be prepared a day in advance. Store in the fridge without garnishes to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg