Fiber-Forward Chickpea Salad (Printable Version)

A vibrant, fiber-rich mix of chickpeas, cabbage, carrots, tossed in creamy tahini-lemon dressing.

# The Ingredients 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
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - In a large mixing bowl, mix chickpeas, shredded cabbage, carrots, diced bell pepper, sliced green onions, chopped parsley, and toasted sunflower seeds until evenly distributed.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper; gradually add cold water to achieve a smooth and pourable consistency.
03 - Pour the dressing over the salad components and toss thoroughly until all ingredients are uniformly coated.
04 - Taste the salad and adjust seasoning if necessary; serve immediately or refrigerate for 30 minutes to enhance flavor melding.

# Additional Tips::

01 -
  • It comes together in 15 minutes with zero cooking, so on days when you can't face the stove, you've got lunch anyway.
  • The tahini dressing is creamy and satisfying in a way that makes you feel like you're actually taking care of yourself.
  • Chickpeas pack enough fiber and protein that you won't be hungry again in two hours, which changes everything about how you plan your afternoon.
02 -
  • Cold water is essential for thinning the tahini dressing—warm water breaks the emulsion and makes it separate and grainy, something I learned the hard way on a humid afternoon.
  • Fresh lemon juice is the difference between a dressing that tastes alive and one that tastes flat, so don't skip that step even though it feels small.
  • If you're using canned chickpeas, rinsing them thoroughly removes the excess sodium and starch that would make the salad feel heavy instead of bright.
03 -
  • Make a double batch of the dressing and keep it in a jar in the fridge—it works on grain bowls, roasted vegetables, and as a dip for raw veggies, becoming one of those quiet kitchen staples you reach for constantly.
  • If you ever need to feed a crowd, this scales beautifully, and people always seem surprised at how satisfying a salad can be when it's made with this much care.
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