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Savoy Cabbage Chickpea Salad

Savoy Cabbage Chickpea Salad

This Savoy Cabbage Chickpea Salad recipe offers a vibrant, plant-based meal that's as nourishing as it is delicious. It's a fantastic option for those seeking a quick, healthy lunch or a light yet satisfying dinner, proving that wholesome eating can be incredibly flavorful and effortless.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy, Plant-based
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 medium Savoy cabbage about 1.5 lbs, thinly sliced and core removed
  • 2 cans chickpeas 15 oz each, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup toasted sunflower seeds optional, for crunch
For the Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1-2 tablespoons water to reach desired consistency
  • 1 clove garlic minced
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Mandoline
  • Colander
  • Sharp Knife
  • Small Bowl
  • Jar with a tight-fitting lid
  • Large mixing bowl

Method
 

  1. Take your medium head of Savoy cabbage. Carefully remove the tough outer leaves and the hard core. Slice the remaining cabbage very thinly, about 1/8-inch thick. You can use a sharp knife or a mandoline for this step. The thinness is key to ensuring the cabbage is tender and not too tough in the salad.
    1 medium Savoy cabbage
  2. Open your two cans of chickpeas. Pour them into a colander and rinse them thoroughly under cold running water until the water runs clear. Drain them well, ensuring no excess water remains, which could make the salad soggy.
    2 cans chickpeas
  3. Halve your cherry tomatoes. Finely chop your red onion – the smaller the pieces, the better it will integrate into the salad. Wash and finely chop your fresh parsley and mint. These herbs will add a burst of freshness that complements the earthy cabbage and chickpeas beautifully.
    1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup fresh parsley, 1/4 cup fresh mint
  4. In a small bowl or a jar with a tight-fitting lid, combine the tahini, fresh lemon juice, olive oil, minced garlic, salt, and black pepper. Whisk or shake vigorously until the ingredients are well combined and smooth. If the dressing is too thick for your liking, gradually add 1 to 2 tablespoons of water, whisking continuously, until you achieve a pourable, creamy consistency. Taste and adjust seasoning if needed.
    1/4 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1-2 tablespoons water, 1 clove garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. In a large mixing bowl, add the thinly sliced Savoy cabbage, rinsed chickpeas, halved cherry tomatoes, chopped red onion, chopped parsley, and chopped mint.
    1 medium Savoy cabbage, 2 cans chickpeas, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup fresh parsley, 1/4 cup fresh mint
  6. Pour about half of the prepared lemon-tahini dressing over the salad ingredients. Toss gently to coat everything evenly. You can add more dressing as needed, depending on your preference. Don't over-dress initially; you can always add more.
  7. If you're using toasted sunflower seeds, sprinkle them over the salad just before serving for an added layer of texture and nutty flavour. Toss them in gently.
    1/4 cup toasted sunflower seeds
  8. The Savoy Cabbage Chickpea Salad is best served immediately after being dressed, allowing the flavors to meld slightly. You can also chill it for about 15-30 minutes before serving if you prefer a colder salad.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if storing for longer than a day to prevent sogginess.