Chickpea-Cabbage Chopped Salad Recipe

Prep Time 15 mins
Rest Time 10 mins
Total Time 25 mins
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
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:
  • 2 cups green cabbage, finely chopped
  • 1 cup red cabbage, finely chopped
  • 1 cups 1.5 canned chickpeas, drained and rinsed
  • 1/2 cup carrots, shredded
  • 1/4 cup red bell pepper, diced
  • 1/4 cup cucumber, diced
  • 2 tbsp red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp sunflower seeds or slivered almonds
    • For the Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 2 tbsp 2-3 water (to thin the dressing as needed)
Instructions
    Prepare the Vegetables
  1. 1
    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.
    2. Add the Chickpeas
  2. 2
    Drain and rinse the canned chickpeas thoroughly. Add them to the bowl with the chopped vegetables.
    3. Make the Dressing
  3. 3
    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.
    4. Combine Everything
  4. 4
    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.
    5. Garnish and Serve
  5. 5
    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.
Keywords: healthy, quick, easy, meal prep, high-protein
Read it online: https://petitepanini.com/recipe/chickpea-cabbage-chopped-salad-recipe/