Ingredients
For the Veggies & Chickpeas:
- 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 tablespoons chopped green onions
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic, minced
For Garnish:
- 1 tablespoon chopped peanuts
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon sesame seeds
Instructions
1. Prep the Ingredients:
- Drain and rinse the chickpeas.
- Dice the bell pepper, shred the carrots, and thinly slice the red cabbage and green onions.
2. Make the Dressing:
- In a small bowl, whisk together tahini, soy sauce, lime juice, honey (or maple syrup), red pepper flakes, sesame oil, and minced garlic until smooth.
- If the dressing is too thick, add 1-2 teaspoons of water to thin it out to your desired consistency.
3. Toss the Salad:
- In a large bowl, combine chickpeas, carrots, bell pepper, cabbage, and green onions.
- Pour the dressing over the salad and toss to coat everything evenly.
4. Add the Garnishes:
- Sprinkle with chopped peanuts, fresh cilantro, and sesame seeds.
5. Serve & Enjoy:
- Serve immediately for maximum crunch, or let it sit for about 10 minutes to allow the flavors to meld.
Notes
- Add more veggies: Toss in some cucumber, avocado, or spinach for extra freshness and nutrients.
- Protein boost: Add grilled chicken, tofu, or tempeh for extra protein.
- Spicy kick: If you like it spicy, add a diced chili pepper or a dash of sriracha to the dressing.
- Noodles: Serve the salad over rice noodles or zucchini noodles for a heartier meal.
- No tahini? Use peanut butter for a peanut dressing twist!
- Prep Time: 10 minutes
- Category: Salad, Vegetarian, Healthy
- Method: No-Cook, Tossing
- Cuisine: Thai-inspired, Asian Fusion
- Diet: Vegan
