A fresh and balanced salad with crisp red cabbage, roasted chickpeas, and a creamy tahini dressing, perfectly brightened with citrus notes from orange and lemon. Quick to prepare, it’s ideal as a light yet nourishing lunch or a flavorful side dish.
15 minutes
Beginner
2 servings
Ingredients
- 1/2 red cabbage
- 1 orange
- 1/2 red onion
- 150 g cooked chickpeas
- A handful of walnuts
- 2 tbsp sesame seeds
- 1 tbsp tahini
- Juice of ½ lemon
- 1 tsp agave syrup
- 5 tbsp water
- Salt to taste
- Olive oil (for roasting the chickpeas)
Cooking instructions. Step by step
- Heat a little olive oil in a pan and lightly toast the cooked chickpeas until they turn golden and slightly crispy.
- Meanwhile, finely shred the red cabbage and slice the red onion, and cut the orange into small cubes.
- In a large bowl, combine the tahini, lemon juice, agave syrup, and salt.
- Mix well; you’ll notice the lemon reacting with the tahini, causing the sauce to thicken. Gradually thin it with water until you reach a creamy consistency.
- Add the cabbage and red onion to the dressing and massage it gently with your hands, helping the veggies soften and fully absorb the flavors.
- Fold in the toasted chickpeas, orange cubes, walnuts, and sesame seeds.
- Give everything one final mix, and the salad is ready to serve.
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