Fiber-Forward Chickpea Salad (Printable Version)

A fiber-rich chickpea salad with crisp veggies and a creamy tahini-lemon dressing.

# What You Need:

→ Salad

01 - 1 1/3 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 - 2–3 tablespoons cold water (to thin dressing as needed)
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large bowl, mix chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds.
02 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, cumin, salt, and black pepper. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour dressing over salad mixture and toss thoroughly until all ingredients are evenly coated.
04 - Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It's the kind of salad you can make in 15 minutes without turning your kitchen into a disaster zone.
  • The creamy tahini dressing tastes indulgent but keeps everything light and actually good for you.
  • It's naturally vegan and gluten-free without tasting like you're missing anything.
02 -
  • If your dressing breaks or looks grainy, it usually means the tahini was too thick to begin with—start over and go slower with the water, whisking constantly as you add it.
  • This salad actually tastes better after sitting for 30 minutes because the flavors settle and the vegetables soften just enough without getting mushy.
03 -
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving to maintain maximum crunch.
  • Toast your sunflower seeds in a dry pan for 2 minutes before using them—it deepens their flavor and makes the whole salad taste more intentional.
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