Save I started making this salad during a busy summer when I wanted something substantial but not heavy. The first time I tossed it together, my roommate looked skeptical about the tahini dressing, but she went back for seconds and asked me to pack it for her lunch the next day.
Last spring I brought this to a potluck where the host was gluten-free and another guest was vegan. Watching people actually get excited about a salad that works for everyone reminded me why simple recipes become staples.
Ingredients
- Chickpeas: These create the satisfying base that keeps you full for hours
- Cabbage: Adds incredible crunch and holds up beautifully in the fridge
- Carrots: Bring natural sweetness that balances the tangy dressing
- Red bell pepper: Provides bright color and a fresh, crisp bite
- Green onions: Offer mild onion flavor without overpowering the dish
- Fresh parsley: Makes everything taste fresh and vibrant
- Sunflower seeds: Add extra protein and a nutty texture on top
- Tahini: Creates the rich, creamy base for the dressing
- Lemon juice: Cuts through the richness and brightens every bite
- Maple syrup: Just enough to round out the tang without making it sweet
- Garlic: One clove gives depth without lingering on your breath
- Ground cumin: Adds warmth and earthiness that ties everything together
Instructions
- Combine the vegetables:
- Place chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds in a large bowl
- Make the dressing:
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, cumin, salt, and pepper until smooth
- Thin it out:
- Gradually whisk in cold water until dressing reaches creamy, pourable consistency
- Toss together:
- Pour dressing over salad and mix until everything is evenly coated
- Season and serve:
- Taste and adjust salt or lemon if needed, then serve immediately or chill for thirty minutes
Save My sister in law who claims to hate healthy food now texts me regularly for this recipe. She texts me every time she serves it to guests because someone always asks for the recipe.
Make It Your Own
The base recipe works perfectly, but I have found small tweaks that match different moods. Sometimes I add diced cucumber for extra freshness, especially in summer.
Serving Suggestions
This shines as a standalone lunch, but it also pairs beautifully with grilled fish or roasted chicken. The creamy dressing complements warm proteins so well.
Storage And Meal Prep
Store in an airtight container in the refrigerator for up to five days. The ingredients hold up remarkably well without getting soggy.
- Wait to add sunflower seeds until serving if you prefer them extra crunchy
- Pack the dressing separately if you plan to eat it over three days
- Bring it to room temperature for fifteen minutes before serving leftovers
Save This recipe has saved me on countless busy weeknights when I want something nourishing but do not have the energy to cook.
Recipe Questions & Answers
- → What makes this salad fiber-forward?
The salad features chickpeas, cabbage, and carrots, all rich sources of dietary fiber that support digestion and fullness.
- → Can I substitute tahini in the dressing?
Yes, you can use almond or cashew butter as an alternative, but tahini adds a unique creamy texture and nutty flavor.
- → How can I add extra crunch to the salad?
Try adding thinly sliced radishes, chopped celery, or swapping sunflower seeds with pumpkin seeds for varied texture.
- → Is this dish suitable for vegan and gluten-free diets?
Yes, it uses plant-based ingredients and naturally gluten-free components, making it suitable for both dietary needs.
- → Can this salad be prepared ahead of time?
It can be tossed and refrigerated for 30 minutes or longer to allow flavors to meld, but best served fresh for optimal texture.