Ingredients
Veggies & Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
½ cup shredded carrots
½ cup red bell pepper, diced
¼ cup red cabbage, thinly sliced
2 tbsp chopped green onions
Dressing:
2 tbsp tahini
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey
½ tsp red pepper flakes
½ tsp sesame oil
1 clove garlic, minced
Garnish:
1 tbsp chopped peanuts
1 tbsp fresh cilantro, chopped
½ tsp sesame seeds
Instructions
Step 1: Prep the Ingredients
Drain and rinse the chickpeas.
Dice the bell pepper, shred the carrots, and thinly slice the red cabbage and green onions.
Step 2: Make the Dressing
In a small bowl, whisk together the tahini, soy sauce, lime juice, honey (or maple syrup), red pepper flakes, sesame oil, and minced garlic until smooth.
If the dressing is too thick, add 1-2 teaspoons of water to thin it out.
Step 3: Toss the Salad
In a large bowl, combine the chickpeas, carrots, bell pepper, cabbage, and green onions.
Pour the dressing over the salad and toss until everything is evenly coated.
Step 4: Add the Garnishes
Sprinkle with chopped peanuts, fresh cilantro, and sesame seeds.
Step 5: Serve and Enjoy
Enjoy immediately for maximum crunch, or let it sit for 10 minutes to allow the flavors to meld together.
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