Fiber-Forward Chickpea Salad (Printable)

Vibrant fiber-rich chickpea salad with cabbage, carrots, and creamy tahini-lemon dressing for a light meal option.

# 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 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, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds.
02 - In a separate small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, cumin, salt, and black pepper. Gradually add water until the dressing achieves a creamy, pourable consistency.
03 - Pour the dressing over the salad ingredients and toss thoroughly to evenly coat all components.
04 - Taste and adjust seasoning as necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • It's ready in 15 minutes with zero cooking, perfect for when you want something substantial but haven't planned ahead.
  • The creamy tahini dressing tastes indulgent while keeping everything plant-based and honest.
  • It tastes even better the next day, so meal prep becomes genuinely effortless.
02 -
  • Tahini can seize up and become grainy if you don't whisk it with the wet ingredients first—always start with lemon juice and oil before adding water.
  • The dressing thickens slightly as it sits, so if you're making this ahead, keep extra water nearby to loosen it before serving.
  • Shred your vegetables by hand or with a box grater if you have time; the food processor makes them too fine and they release water that can make the salad soggy.
03 -
  • Make the dressing first and let it sit while you prep vegetables—the flavors settle and integrate, becoming more coherent by the time it meets the salad.
  • If tahini feels intimidating, start with less and add more gradually; it's easier to deepen flavor than to rescue something that tastes too strong.
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