Fiber-Forward Chickpea Salad (Printable)

A fiber-rich mix of chickpeas, cabbage, carrots, and tahini-lemon dressing for a fresh, light meal.

# What You'll Need:

→ Salad

01 - 15 oz 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 - 2–3 tablespoons cold water, as needed
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, mix chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds until evenly distributed.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, garlic, cumin, salt, and black pepper. Gradually add cold water to reach a creamy, pourable consistency.
03 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
04 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Suggestions:

01 -
  • The creamy dressing makes raw vegetables feel like a treat instead of a chore
  • You can prep everything in fifteen minutes and eat it for days
  • Each bite delivers satisfying crunch without the afternoon slump
02 -
  • The dressing will seem thick at first but thins beautifully with cold water
  • This salad actually tastes better after resting in the fridge for a few hours
  • The cabbage stays crisp for days, making it perfect for meal prep
03 -
  • Toast the sunflower seeds in a dry pan for three minutes for deeper flavor
  • Use a box grater for the carrots and cabbage instead of buying pre-shredded
  • Double the dressing and keep it in the fridge for quick salads all week
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