Fiber-Forward Chickpea Salad (Printer-Friendly)

A fiber-packed chickpea and vegetable salad with creamy tahini-lemon dressing offering fresh, bright flavors.

# What You 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 to thin
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, red bell pepper, green onions, parsley, and toasted sunflower seeds until evenly distributed.
02 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper in a small bowl. Gradually add cold water, whisking until smooth and pourable.
03 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients.
04 - Taste the salad and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes with no cooking, so it's the salad you actually make on a busy Tuesday.
  • The creamy tahini dressing tastes indulgent but hides serious nutrition and plant-based protein.
  • It sits beautifully in the fridge for days, making it perfect for meal prep or bringing to gatherings.
02 -
  • Tahini can taste bitter if the dressing sits too long before eating, so add it close to serving time if you're prepping ahead.
  • The acid from the lemon will soften the vegetables slightly, which is actually beautiful if you let it happen—the salad gets better on day two, not worse.
03 -
  • Toast your own sunflower seeds in a dry pan for two minutes if you have time; the difference in flavor is immediate and worth it.
  • If your tahini tastes bitter or harsh, it's probably old—buy a new jar and your dressing will taste completely different, brighter and cleaner.
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