Pin It I threw this together on a Tuesday afternoon when I had zero energy but still wanted something that felt like real food. The tahini dressing was a pantry staple I kept forgetting about, and the first time I tossed it with crisp cabbage and chickpeas, I could not believe how creamy and satisfying it tasted without a drop of dairy.
My friend Sarah came over for lunch that week, and I was nervous serving something so thrown together. She took one bite, went quiet, then asked for the recipe before she even finished her bowl. Now it is the salad I make when I want people to feel taken care of without spending hours in the kitchen.
Ingredients
- 2 cups cooked chickpeas: These are the hearty backbone that keeps you full, and rinsing them well means the dressing really shines
- 2 cups shredded cabbage: The crunch factor is everything here, and red cabbage adds beautiful color if you have it
- 1 cup shredded carrots: They bring natural sweetness that balances the tangy tahini perfectly
- 1 small red bell pepper: Dice it small so every forkful gets that fresh, mild pepper flavor
- 2 green onions: Thinly sliced, these add just enough sharpness to wake up the creamy dressing
- 1/4 cup fresh parsley: Do not skip this, it makes the whole salad taste bright and garden fresh
- 2 tablespoons toasted sunflower seeds: Totally optional, but that little nutty crunch on top feels special
- 3 tablespoons tahini: The creamy magic ingredient that transforms simple vegetables into something rich
- 2 tablespoons lemon juice: Fresh squeezed makes a huge difference, and you need that acid to cut through the tahini
- 1 tablespoon olive oil: Extra virgin adds that fruity grassy note that ties the dressing together
- 1 tablespoon maple syrup: Just enough to round out the sharpness and make people wonder what your secret is
- 1 clove garlic: Mince it fine so you do not bite into big raw chunks, but it is essential for depth
- 2 to 3 tablespoons cold water: This is the trick to getting the right consistency, add it one tablespoon at a time
- 1/2 teaspoon cumin: Warm and earthy, this is what makes the dressing taste Mediterranean
- Salt and black pepper: Taste as you go, because the right amount of salt makes all the flavors pop
Instructions
- Prep your crunch:
- Combine chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds in a large bowl. I love using my hands to toss everything together so I can feel the textures.
- Make the magic dressing:
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, cumin, salt, and pepper in a small bowl. Gradually whisk in cold water until it is creamy and pourable, about the consistency of ranch dressing.
- Bring it together:
- Pour the dressing over the salad and toss well until every single piece is coated. The cabbage will start to glisten and look beautiful.
- Taste and trust yourself:
- Take a bite and adjust seasoning if needed. You can serve it right away or let it chill for 30 minutes, which I actually prefer because the flavors get friendlier.
Pin It This salad showed up at my birthday picnic last summer because I needed something I could make ahead and transport easily. My aunt, who is suspicious of anything without cheese, went back for seconds and then asked to take some home. That is when I knew this was not just a backup recipe anymore.
Make It Your Own
I have swapped sunflower seeds for pumpkin seeds, and both work beautifully. Thinly sliced radishes add a lovely peppery bite, and if you eat dairy, some crumbled feta on top turns it into something completely different while still keeping all that crunchy tahini goodness.
Serving Ideas
Scoop this into a whole wheat pita with some extra greens for lunch, or serve it alongside grilled chicken or fish for dinner. It also works beautifully as part of a mezze spread with hummus and warm pita bread.
Storage Success
This salad keeps beautifully for up to four days in the fridge, and I actually think it tastes better on day two. The cabbage softens just enough while the chickpeas soak up more of that tangy dressing.
- Store the salad in an airtight container and give it a good stir before serving
- If taking to work, keep the sunflower seeds separate and add them right before eating
- The dressing will thicken in the fridge, so splash in a little water to bring it back to life
Pin It There is something so satisfying about a salad that feels substantial and light at the same time. This one has become my go to for every potluck and picnic because it travels well and makes people feel good.
Recipe FAQs
- → Can I use canned chickpeas instead of cooked ones?
Yes, canned chickpeas can be drained and rinsed well before using, making preparation faster and easier.
- → What can I substitute for sunflower seeds?
Pumpkin seeds or toasted nuts like almonds work well as crunchy alternatives.
- → Is it necessary to chill the salad before serving?
Chilling enhances flavor melding, but the salad is delicious served immediately as well.
- → How can I adjust the dressing thickness?
Add cold water gradually to the tahini-lemon dressing until it reaches your preferred creamy consistency.
- → What gluten-free considerations does this salad have?
All ingredients are naturally gluten-free, making it safe for gluten-sensitive diets.