Fiber-Forward Chickpea Salad (Printable)

Vibrant chickpeas with crisp cabbage, carrots, and 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, as needed to thin
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, shredded cabbage, carrots, diced red bell pepper, green onions, chopped parsley, and toasted sunflower seeds if using. Mix gently to combine.
02 - In a separate small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper. Gradually whisk in cold water until the dressing becomes creamy and pourable.
03 - Pour the prepared dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated.
04 - Taste the salad and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can make lunch without abandoning your day.
  • The tahini-lemon dressing is so silky and flavorful that vegetables taste like they've been seasoned for hours.
  • You can prep everything the night before and toss it together in the morning, making it perfect for meal prep without the boredom.
02 -
  • The dressing will thicken slightly as it sits, so if you're making this ahead, add a splash more water when you toss it together.
  • Don't skip the fresh lemon juice—the acidity is what makes the tahini taste bright instead of heavy, and bottled juice never delivers the same magic.
03 -
  • Make extra dressing and keep it in a jar in your fridge—it works on grain bowls, roasted vegetables, and even as a dip for pita.
  • Toast your sunflower seeds in a dry pan for just a minute or two before adding them; it amplifies their flavor and makes the salad taste more intentional.
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