Save I stumbled upon this salad on a random Tuesday afternoon when my fridge was looking bare except for a can of chickpeas and half a head of cabbage. Something about the simplicity of it—no cooking required, just chopping and tossing—felt like exactly what I needed. That first bite of crisp cabbage paired with the creamy tahini dressing was revelatory, and I've made it dozens of times since, often finding myself craving it more than elaborate hot dishes. It's become my go-to when I want something that tastes intentional but doesn't demand hours in the kitchen.
I brought a big bowl of this to a potluck last spring, unsure if anyone would touch it—salads can be overlooked at gatherings. But halfway through the evening, someone came back asking for the recipe, then another person, then another. Watching people go back for thirds made me realize that good food doesn't need to be complicated or meat-heavy to satisfy. That afternoon solidified it as my favorite thing to bring when I'm feeding a crowd.
Ingredients
- Cooked chickpeas: Two cups provide a protein base that keeps you full; rinsing canned ones removes excess sodium and that tinny taste.
- Green or red cabbage: Shredding it fine releases natural sweetness and gives that satisfying crunch that makes every bite interesting.
- Carrots: A cup shredded adds natural sweetness and a visual brightness that invites people to eat before they even taste.
- Red bell pepper: This dice of one small pepper brings fresh color and a slight fruity note that lifts everything.
- Green onions: Two sliced ones add a gentle onion flavor without overwhelming the delicate vegetables.
- Fresh parsley: A quarter cup chopped makes the whole thing taste like you made an effort, even though you really didn't.
- Tahini: The star ingredient—three tablespoons create a dressing so smooth it feels indulgent despite being plant-based.
- Lemon juice: Freshly squeezed lemon is non-negotiable; bottled versions turn the dressing bitter.
- Olive oil: One tablespoon adds richness without making the salad feel heavy.
- Maple syrup or honey: Just a tablespoon balances the tahini's earthiness with subtle sweetness.
- Garlic: One minced clove flavors the dressing without making it harsh.
- Cumin: Half a teaspoon brings warmth and depth that whispers rather than shouts.
- Sunflower seeds: Optional but worth the small effort for texture contrast.
Instructions
- Gather your vegetables and get them ready:
- Shred your cabbage and carrots directly into a large bowl—the same bowl you'll use for everything else. Dice your bell pepper and slice your green onions thin, scattering them over the pile with the parsley and sunflower seeds.
- Make the dressing:
- In a small bowl, add tahini, lemon juice, olive oil, and maple syrup, then whisk until the mixture starts to come together. Add your minced garlic, cumin, salt, and pepper, and slowly whisk in cold water a tablespoon at a time until the dressing reaches a pourable consistency—it should coat the back of a spoon but still flow.
- Bring it all together:
- Add your chickpeas to the vegetable bowl, then pour the dressing over everything. Use a wooden spoon to gently toss, making sure every piece gets coated in that creamy dressing without crushing the vegetables into submission.
- Taste and serve:
- Give it a taste and adjust the salt, lemon, or cumin if it needs it—trust your palate. Serve immediately while everything is crisp, or chill it for 30 minutes if you want the flavors to get more acquainted.
Save One afternoon, my neighbor tasted this straight from my bowl and asked if it was complicated. I laughed and handed her the ingredients list, watching her face as she realized the whole thing was just thoughtful chopping and whisking. She made it that night and said it reminded her that sometimes the most nourishing meals are the ones that don't ask for much. That's when I understood why I keep coming back to it.
Making It Your Own
This salad is genuinely flexible without losing its character. I've added thinly sliced radishes for extra crunch, swapped in shredded beets for a deeper color, and once threw in some thinly sliced fennel when I was experimenting. The base is sturdy enough to handle your additions without falling apart.
Storage and Make-Ahead Wisdom
The vegetables stay crisp for about three days in an airtight container if you don't dress them all at once. I usually keep the dressing separate and toss everything together right before eating, which keeps the whole thing from turning soggy. If you're making this for meal prep, store the dressed salad for no more than a day before the cabbage starts to weep.
Variations and Substitutions
Feel free to treat this as a base rather than a rule book. I've made it with white cabbage, purple cabbage, or a mix of both for visual drama. The dressing works beautifully with other grains like cooked farro or barley if you want to add more substance, and swapping sunflower seeds for pumpkin seeds, walnuts, or almonds changes the personality of each bite.
- For heat, add a pinch of cayenne to the dressing or scatter some red pepper flakes over the top.
- If you need it more substantial, toss in some cooked grains or crumble some feta over individual servings.
- The dressing works equally well drizzled over roasted vegetables or used as a dip for raw vegetables and whole grain crackers.
Save This salad has become my proof that the simplest things can be the most satisfying. It shows up in my kitchen in different seasons with whatever vegetables look good that week, and it never disappoints.
Recipe FAQs
- → What makes this salad fiber-rich?
Chickpeas and shredded cabbage are both excellent sources of dietary fiber, promoting digestive health and sustained energy.
- → How is the dressing made creamy without dairy?
The dressing uses tahini and olive oil blended with lemon juice and natural sweeteners, creating a smooth, creamy texture without dairy.
- → Can sunflower seeds be substituted?
Yes, toasted pumpkin seeds or chopped nuts can be used instead, or seeds can be omitted for nut-free needs.
- → Is this salad suitable for gluten-free diets?
All ingredients are naturally gluten-free, making this salad safe for gluten-sensitive individuals.
- → How can I add extra flavor or crunch?
Incorporate thinly sliced radishes, chopped celery, or a pinch of cayenne for heat to enhance texture and taste.