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This Sesame Cabbage Salad is layered with shredded cabbage, carrots, green onion, cilantro, crispy chickpeas and a creamy sesame dressing | ThisSavoryVegan.com #thissavoryvegan #cabbagerecipes #chickpearecipes

Sesame Cabbage Salad

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This Sesame Cabbage Salad is layered with shredded cabbage, carrots, green onion, cilantro, crispy chickpeas and a creamy sesame dressing.
5 from 3 ratings
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Ingredients

FOR THE DRESSING

FOR THE CHICKPEAS

  • 1 15-ounce can chickpeas drained and rinsed
  • 1 tablespoon oil
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

FOR THE SALAD

  • 1/2 head purple cabbage shredded
  • 1/2 head green cabbage shredded
  • 2-3 carrots shredded
  • 1 bunch green onions chopped
  • 1/4 cup cilantro chopped

Instructions
 

  • Preheat the oven to 425 degrees. Add all of the chickpea ingredients to a baking sheet and toss to coat evenly. Bake for 20 minutes, flipping halfway.
  • Combine the dressing ingredients in a bowl and stir to combine. Set aside.
  • Add all of the salad ingredients to a large bowl and add dressing to taste - I only used about half of the dressing and stored the rest in the fridge. Top with the crispy chickpeas and serve.

Video

Notes

The dressing makes more than you need for this salad. Store the leftovers in the fridge for up to one week. 
This is best served right away. If you don't plan on eating it all at once, I would keep the dressing separate and add it as you eat it. 
Calories: 498kcal, Carbohydrates: 39g, Protein: 9g, Fat: 36g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Sodium: 905mg, Potassium: 747mg, Fiber: 11g, Sugar: 13g, Iron: 3mg
Cuisine: asian
Course: lunch, Main Course
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