Description

This vibrant and crunchy chickpea salad is loaded with fresh veggies and tossed in a creamy tahini lime dressing. A perfect plant-based dish for lunch, dinner, or meal prep.

Ingredients

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 (or maple syrup for vegan)

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)

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Instructions

Drain and rinse chickpeas. Let them dry while prepping the vegetables.
In a large bowl, combine chickpeas, carrots, bell pepper, cabbage, and green onions.
In a small bowl, whisk tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and garlic until smooth.
Pour dressing over the salad and toss to coat well.
Garnish with peanuts, cilantro, and sesame seeds. Serve immediately or chill before serving.

Notes

Use maple syrup for a vegan version.
Store in the fridge for up to 3 days.
Add cooked quinoa or rice for a heartier meal.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: no cook
Cuisine: asian inspired