If you’re searching for a satisfying, healthy, and easy-to-make salad, this Chickpea-Cabbage Chopped Salad ticks all the boxes. With a delicious balance of flavors, textures, and nutrients, it’s ideal for meal prep, potlucks, or a quick weekday lunch. The combination of hearty chickpeas, crunchy cabbage, and a zesty dressing makes every bite a delight.
This salad is not only full of plant-based protein and fiber but also packed with antioxidants and essential vitamins. Whether you’re a seasoned salad lover or just looking for a simple yet flavorful way to add more vegetables to your diet, this recipe is a must-try!
Ingredients You’ll Need
To make this delicious Chickpea-Cabbage Chopped Salad, gather the following ingredients:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed – Provides plant-based protein and fiber.
- 2 cups green cabbage, finely chopped – Adds a fresh crunch and essential nutrients.
- 1 cup red cabbage, finely chopped – Enhances color and provides antioxidants.
- 1/2 cup carrots, shredded – Adds a natural sweetness and a dose of beta-carotene.
- 1/2 cup red bell pepper, diced – Offers a hint of sweetness and vitamin C.
- 1/4 cup red onion, finely chopped – Gives a subtle sharpness and depth of flavor.
- 1/4 cup fresh parsley, chopped – Brightens up the salad with a fresh, herby taste.
- 1/4 cup sunflower seeds – Adds a nutty crunch and healthy fats.
- 1/4 cup feta cheese (optional) – Provides a creamy, salty contrast (skip for a vegan version).
For the Dressing:
- 3 tbsp olive oil – The base for a rich, smooth dressing.
- 2 tbsp lemon juice (freshly squeezed) – Brings acidity and freshness.
- 1 tbsp apple cider vinegar – Adds tanginess and enhances digestion.
- 1 tsp Dijon mustard – Provides depth and a mild heat.
- 1 tsp honey or maple syrup – Balances the acidity with a touch of sweetness.
- 1 clove garlic, minced – Infuses bold flavor.
- 1/2 tsp salt – Enhances the overall taste.
- 1/4 tsp black pepper – Adds a subtle spice.
Step-by-Step Instructions
1. Prepare the Ingredients
- Drain and rinse the chickpeas under cold water.
- Finely chop the green and red cabbage.
- Shred the carrots, dice the red bell pepper, and finely chop the red onion and parsley.
- If using feta cheese, crumble it and set it aside.
2. Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.
- Taste and adjust seasoning if needed.
3. Assemble the Salad
- In a large bowl, combine the chickpeas, cabbage, carrots, bell pepper, red onion, parsley, and sunflower seeds.
- Pour the dressing over the salad and toss everything together until well coated.
- If using feta, sprinkle it on top just before serving.
4. Serve and Enjoy!
- Serve immediately for a fresh and crisp salad, or let it sit for 10–15 minutes to allow the flavors to meld.
- This salad can be enjoyed on its own, as a side dish, or as a filling for wraps and sandwiches.
Tips for the Best Chickpea-Cabbage Chopped Salad
- Let it Marinate: Allowing the salad to sit for at least 10–15 minutes helps the flavors meld beautifully.
- Use Fresh Ingredients: The fresher the vegetables, the crunchier and tastier the salad will be.
- Customize the Texture: Want an extra crunch? Add toasted almonds or pumpkin seeds.
- Make it a Meal: Add grilled chicken, tofu, or quinoa to make this salad more filling.
- Adjust the Dressing: If you prefer a creamier dressing, mix in a spoonful of Greek yogurt or tahini.
Variations and Substitutions
- Vegan Option: Omit the feta cheese or replace it with nutritional yeast or vegan cheese.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Mediterranean Twist: Toss in some olives, sun-dried tomatoes, and a sprinkle of oregano.
- Asian-Inspired Version: Swap the dressing for a sesame-ginger dressing and add edamame and sesame seeds.
- Avocado Boost: Add diced avocado for extra creaminess and healthy fats.
How to Store Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
- If making ahead, keep the dressing separate and mix just before serving to maintain freshness.
Perfect Pairings
This Chickpea-Cabbage Chopped Salad pairs wonderfully with:
- Grilled Protein: Serve with grilled chicken, shrimp, or tofu for a complete meal.
- Soups: A bowl of tomato soup or lentil soup makes a cozy and nourishing combo.
- Bread: Enjoy with whole-grain pita, crusty sourdough, or garlic bread.
- Wraps: Use it as a filling for a whole-wheat tortilla or lettuce wrap.
Final Thoughts
This Chickpea-Cabbage Chopped Salad is a powerhouse of flavors, textures, and nutrients. It’s quick to prepare, easy to customize, and perfect for any occasion. Whether you’re meal-prepping for the week, looking for a refreshing summer salad, or wanting a crunchy side dish, this recipe will not disappoint!
Chickpea-Cabbage Chopped Salad Recipe
Description
This Chickpea-Cabbage Chopped Salad is a vibrant, crunchy, and protein-packed dish perfect for a healthy meal or side. Featuring crisp cabbage, hearty chickpeas, fresh vegetables, and a zesty lemon-tahini dressing, it’s an easy-to-make, nutrient-dense salad that fits any occasion. Whether for meal prep or a quick lunch, this salad is fresh, delicious, and packed with fiber and plant-based protein.
Ingredients
For the Salad:
For the Dressing:
Instructions
Prepare the Vegetables
- Finely chop the green and red cabbage, dice the bell pepper, cucumber, and red onion, and shred the carrots. Place them in a large mixing bowl.
Add the Chickpeas
- Drain and rinse the canned chickpeas thoroughly. Add them to the bowl with the chopped vegetables.
Make the Dressing
- In a small bowl, whisk together tahini, lemon juice, olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Slowly add water, one tablespoon at a time, until you reach the desired creamy consistency.
Combine Everything
- Pour the dressing over the salad and toss everything together until well coated. Let the salad sit for about 10 minutes to allow the flavors to meld.
Garnish and Serve
- Sprinkle with sunflower seeds or slivered almonds for added crunch. Serve immediately or store in the fridge for later.
Note
- For extra protein, add grilled tofu or shredded chicken.
- The salad can be stored in an airtight container in the fridge for up to 3 days.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
- Swap sunflower seeds with pumpkin seeds for a nut-free option.
