Fiber-Forward Chickpea Salad (Printable)

Vibrant chickpeas, cabbage, carrots tossed in creamy tahini-lemon dressing for a fresh, fiber-rich dish.

# 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, to thin
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large bowl, mix chickpeas, cabbage, carrots, red bell pepper, green onions, parsley, and sunflower seeds.
02 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the dressing over the salad ingredients and toss until evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to let flavors meld.

# Expert Hints:

01 -
  • It comes together in 15 minutes, so you can actually make it on a regular Tuesday without planning ahead.
  • The creamy tahini dressing feels indulgent but the whole thing is packed with fiber and keeps you full.
  • It tastes even better the next day when the flavors get to know each other, making it perfect for meal prep.
02 -
  • Tahini can seize up if you add lemon juice without whisking—add the lemon slowly while whisking constantly, and if it gets too thick, a tiny splash of warm water fixes it.
  • Don't dress the salad too far ahead unless you like very soft cabbage; the vegetables release water and the dressing gets watery if it sits too long.
03 -
  • Toast your own sunflower seeds in a dry skillet for two minutes if you have the time; the flavor is noticeably deeper and nuttier than store-bought.
  • Make the dressing first and let it sit while you chop vegetables; the flavors meld and taste more rounded by the time you combine everything.
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