Save One afternoon, I was standing in my kitchen with a friend who'd just told me she was trying to eat more fiber, and I realized I had nothing substantial to offer her that felt exciting. Chickpeas, cabbage, tahini—the basics I always kept around—suddenly came together in my mind as something bright and alive. That salad became the thing we reached for all summer, and it's never gotten boring because the flavors seem to deepen every time I make it.
I brought a big bowl of this to a potluck once and watched people take seconds without even asking what was in it—usually they want to know about the dressing, which is when I tell them it's just tahini and lemon, and they look almost disappointed it's not more complicated. That moment taught me that simple ingredients executed well beat fussiness every time.
Ingredients
- Cooked chickpeas (2 cups): They're the backbone here—use canned if you're short on time, but rinse them well to remove the thick packing liquid that can make everything gluey.
- Shredded cabbage (2 cups): Green or red both work, but red cabbage adds a jewel-like color and holds its crunch longer than green.
- Shredded carrots (1 cup): Grate them just before serving if you can; they'll stay sweeter and snappier.
- Red bell pepper (1 small, diced): Choose one that feels heavy for its size—that's where the juice and sweetness live.
- Green onions (2, thinly sliced): Use both white and green parts; the white adds a sharper bite while the green stays mild.
- Fresh parsley (1/4 cup, chopped): This isn't just a garnish—it's what makes the salad taste like itself, so don't skip it.
- Toasted sunflower seeds (2 tablespoons): Toasting them yourself changes everything; they go from quiet to nutty and golden.
- Tahini (3 tablespoons): This is sesame seed paste, and it needs to be stirred well before you measure—the oil separates if it sits.
- Lemon juice (2 tablespoons, fresh): Bottled won't give you the brightness; fresh is where the magic lives.
- Extra-virgin olive oil (1 tablespoon): A good one matters here because you taste it directly.
- Maple syrup or honey (1 tablespoon): This balances the tahini's earthiness and the lemon's sharpness.
- Garlic (1 clove, minced): Don't use a press; mince it fine so it disperses evenly through the dressing.
- Cold water (2–3 tablespoons): Add it slowly while whisking so the dressing stays silky instead of breaking.
- Ground cumin (1/2 teaspoon): It's warm and grounding, and it reminds everyone why Mediterranean flavors feel like home.
- Salt and black pepper: Taste as you go—you might need less or more depending on your tahini brand.
Instructions
- Gather your vegetables in one bowl:
- Combine the chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds in a large mixing bowl. Don't toss yet—just let them rest together and get to know each other.
- Build your dressing thoughtfully:
- In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup, and minced garlic together until they start to come together. Slowly add the cold water while whisking—if you dump it all in at once, the dressing seizes up and turns grainy.
- Season the dressing:
- Stir in the cumin, salt, and pepper, then taste it on a carrot stick or a piece of cabbage to check your seasoning before it meets the salad.
- Bring it all together:
- Pour the dressing over your vegetables and toss until everything is coated in that creamy, golden sauce. Every bite should taste like something intentional.
- Taste and adjust:
- Add more salt, lemon, or water if it needs it—trust what your palate tells you, not the recipe. If you have time, let it chill for 30 minutes so the flavors settle and deepen.
Save There's something grounding about eating a salad that's entirely plant-based but feels completely satisfying, like you've eaten something real and good without apology. That's what this dish gives you.
Making It Your Own
This salad is a template more than a strict rule. I've added shredded beets and gotten beautiful earthy notes, thrown in thinly sliced radishes for extra snap, even crumbled some feta when I wasn't trying to keep it vegan. The base—chickpeas, tahini, lemon—stays constant, but the vegetables can follow whatever looks good at the market that day.
Storing and Serving
This salad actually gets better after a few hours in the fridge because the dressing keeps softening and melding with everything. It keeps beautifully for three days, though the cabbage will gradually lose some of its snap, which I don't mind. Bring it to room temperature or keep it chilled—both ways are right.
Timing and Flexibility
The whole recipe takes 15 minutes only because there's no cooking, just chopping and mixing. If you want to get it done even faster, buy pre-shredded cabbage and carrots, though the texture is never quite the same. The dressing comes together in about two minutes if your tahini is the right consistency.
- Prep your vegetables ahead and store them separately; combine them with the dressing just before eating for the crispest result.
- If the dressing breaks or separates, whisk in a little more cold water and it usually comes back together.
- Serve this alongside grilled chicken or fish, or eat it as your entire meal—it's filling enough to stand on its own.
Save This is the salad I come back to when I want something that nourishes me without any fuss, something I can feel good about eating and sharing. It never gets tired.
Recipe FAQs
- → What gives the salad its creamy texture?
The creamy texture is achieved by a tahini-lemon dressing blended with olive oil, garlic, and a hint of sweetness from maple syrup or honey.
- → Can I add extra crunch to this salad?
Yes, optional toasted sunflower seeds enhance crunch, and you can also add sliced radishes or chopped celery for more texture.
- → Is this salad suitable for those with gluten intolerance?
Absolutely, the salad is naturally gluten-free, relying on fresh vegetables, chickpeas, and a simple dressing without gluten-containing ingredients.
- → How can I adjust the seasoning if the salad tastes bland?
Taste the salad after tossing and add more salt, lemon juice, or a pinch of ground cumin to enhance flavors as needed.
- → What variations can be made to the dressing?
You can replace maple syrup with honey or omit it for less sweetness. Adjust the water amount to reach your preferred dressing consistency.