Shredded cabbage, carrots, and peppers tossed in a creamy sesame-ginger dressing and topped with crispy roasted chickpeas. Serves 4.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time45 mins
Crispy Chickpeas
2chickpeas (15 oz each), drained, rinsed, and dried
1tbspolive oil
1tspsmoked paprika
½tspgarlic powder
¼tspsalt
Sesame-Ginger Dressing
¼cuptahini
2tbspsoy sauce
2tbsprice vinegar
1lime, juiced
1tbsphoney
1tsptoasted sesame oil
1tbspfresh ginger, grated
2tbspwater, or as needed
Salad
3red cabbage, thinly shredded
3green cabbage, thinly shredded
2carrots, julienned
1red bell pepper, thinly sliced
3green onions, sliced
¼cupfresh cilantro
1tbsptoasted sesame seeds
¼cupchopped peanuts (optional)
1
Roast the chickpeas. Heat the oven to 425°F (220°C). Toss the dried chickpeas with oil, paprika, garlic powder, and salt. Roast 25–30 minutes, shaking once, until crisp.
2
Make the dressing. Whisk the tahini, soy sauce, rice vinegar, lime juice, honey, sesame oil, and ginger. Add water until pourable.
3
Prep the vegetables. Combine the cabbages, carrots, bell pepper, and green onions in a large bowl.
4
Toss. Pour over the dressing and toss well.
5
Top and serve. Top with crispy chickpeas, cilantro, sesame seeds, and peanuts. Serve right away, or store components separately for meal prep.
Nutrition Facts
4 servings
Serving size
1/4 of salad
Amount per serving
Calories405
% Daily Value *
Total Fat20g26%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol0mg
Sodium965mg42%
Total Carbohydrate43g16%
Dietary Fiber 10g36%
Total Sugars 12g
Protein14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Crispy Chickpeas
2chickpeas (15 oz each), drained, rinsed, and dried
1tbspolive oil
1tspsmoked paprika
½tspgarlic powder
¼tspsalt
Sesame-Ginger Dressing
¼cuptahini
2tbspsoy sauce
2tbsprice vinegar
1lime, juiced
1tbsphoney
1tsptoasted sesame oil
1tbspfresh ginger, grated
2tbspwater, or as needed
Salad
3red cabbage, thinly shredded
3green cabbage, thinly shredded
2carrots, julienned
1red bell pepper, thinly sliced
3green onions, sliced
¼cupfresh cilantro
1tbsptoasted sesame seeds
¼cupchopped peanuts (optional)
Directions
1
Roast the chickpeas. Heat the oven to 425°F (220°C). Toss the dried chickpeas with oil, paprika, garlic powder, and salt. Roast 25–30 minutes, shaking once, until crisp.
2
Make the dressing. Whisk the tahini, soy sauce, rice vinegar, lime juice, honey, sesame oil, and ginger. Add water until pourable.
3
Prep the vegetables. Combine the cabbages, carrots, bell pepper, and green onions in a large bowl.
4
Toss. Pour over the dressing and toss well.
5
Top and serve. Top with crispy chickpeas, cilantro, sesame seeds, and peanuts. Serve right away, or store components separately for meal prep.
AuthorEmma food bloggerDifficultyBeginner
