Crunchy Vegan Chickpea & Red Cabbage Salad

Name: Crunchy Vegan Chickpea & Red Cabbage Salad
Total time: 15 min
Yield: 2 people
Ingredients: 1 cup Canned Chickpeas; 1.5 cup Red Cabbage; 1 cup Cherry Tomatoes; 1 medium Cucumbers; 2 cup Rocca; 2 stalks Spring Onion; 0.25 cup Mint; 2 tbsp Tahini; 2 tbsp Apple Cider Vinegar; 1 tbsp Olive Oil; 1 clove Garlic; 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegan • Gluten-Free • Dairy-FreeUnder 15 Mins • No-CookBalancedLunchMediterranean

Easy 15 mins 315 kcal 2 servings

MACROS

per serving

Protein

Fat

Carbs

Sugar

Fiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A vibrant, crunchy vegan salad packed with fresh herbs, chickpeas, and a creamy, tangy tahini dressing.

Are you searching for the perfect plant-based meal that satisfies your crunch cravings while keeping you perfectly aligned with your health goals? Look no further than this vibrant Crunchy Vegan Chickpea & Red Cabbage Salad. Finding a quick, nutrient-dense lunch that doesn't sacrifice flavor can often be a challenge, but this recipe delivers on all fronts. By marrying the robust, earthy notes of fiber-rich chickpeas with the peppery bite of fresh arugula and the delightful snap of red cabbage, this Crunchy Vegan Chickpea & Red Cabbage Salad becomes an absolute powerhouse of nutrition and taste. The secret to elevating a simple bowl of raw vegetables lies entirely in the dressing. Here, we whip up a luxurious, creamy tahini dressing balanced with the bright tang of apple cider vinegar and a punch of raw garlic. This ensures every single bite is coated in a velvety, dairy-free richness that feels deeply indulgent but remains inherently diet-friendly. Fresh mint and crisp spring onions slice through the richness of the sesame paste, providing an incredible aromatic lift that makes this dish exceptionally refreshing. If you are trying to clean out your crisper drawer, this Crunchy Vegan Chickpea & Red Cabbage Salad is a life-saver. It purposefully utilizes highly perishable greens before they wilt, ensuring your beautiful produce is celebrated rather than wasted. Prepare it as a light yet sustaining lunch, or serve it alongside your favorite roasted sweet potatoes for a phenomenal Mediterranean-inspired meal. Enjoy the wholesome, satisfying crunch!

Ingredients

200 g Canned Chickpeas (about 1 cup rinsed)
100 g Red Cabbage (about 1.5 cups shredded)
100 g Cherry Tomatoes (about 1 cup halved)
1 medium Cucumbers
40 g Rocca (about 2 cups loosely packed)
2 stalks Spring Onion
15 g Mint (about 1 handful)
2 tbsp Tahini
2 tbsp Apple Cider Vinegar
1 tbsp Olive Oil
1 clove Garlic
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Drain and rinse the canned chickpeas thoroughly under cold water.
2
Thinly slice the red cabbage, halve the cherry tomatoes, and dice the cucumbers.
3
Finely chop the spring onion, mint, and mince the garlic.
4
In a small mixing bowl, whisk together the tahini, apple cider vinegar, olive oil, minced garlic, salt, and black pepper. If the dressing is too thick, whisk in a splash of warm water until smooth and pourable.
5
In a large salad bowl, combine the canned chickpeas, red cabbage, cherry tomatoes, cucumbers, rocca, spring onion, and mint.
6
Drizzle the tahini dressing over the top of the salad and toss gently until all the vegetables are well-coated.
7
Serve immediately for the best crunch, or let it marinate in the fridge for 10 minutes to allow the flavors to meld.

Chef's Tips

•To make the raw garlic less pungent, let it sit in the apple cider vinegar for 5 minutes before whisking in the tahini and olive oil.
•If your tahini is very stiff, add 1-2 teaspoons of warm water while whisking to help it reach a drizzle-friendly consistency.