Ingredients
Scale
- 1.5 cups cooked or canned chickpeas
- 1 cup shredded carrots
- 1 medium diced red bell pepper
- 2 cups thinly sliced red cabbage
- 1 bunch chopped green onions
- 3 tablespoons tahini
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon honey (or maple syrup)
- 1 pinch red pepper flakes
- 1 tablespoon sesame oil
Instructions
- Prepare all vegetables by washing and chopping them as needed.
- In a mixing bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, and sesame oil until smooth.
- In a large bowl, combine chickpeas, carrots, red bell pepper, cabbage, and green onions. Pour the dressing over the salad.
- Gently toss until everything is well coated. Taste and adjust seasoning if necessary.
- Serve immediately or store in the fridge for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg