Vibrant chickpea salad with cabbage, carrots and tahini-lemon dressing. Light, fiber-rich and flavorful.
# Ingredient List:
→ 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 (to thin as needed)
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, add chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds. Stir to combine evenly.
02 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper. Gradually whisk in cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the prepared dressing over the mixed salad ingredients. Toss thoroughly to ensure all components are evenly coated.
04 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavor melding.
