Whip up this cabbage and chickpea salad for a vegan side dish for a healthy lunch! Canned chickpeas are paired with a crunchy sugar snap pea and cabbage slaw, topped with a flavourful almond butter dressing.
Looking for an easy, nourishing plant-based lunch? Try this quick and delicious Asian-inspired chickpea and cabbage salad. With canned chickpeas, a crunchy sugar snap pea and cabbage slaw, and a gingery almond dressing, it’s the perfect blend of bright, sweet, and savory.
The best part? Thanks to the hearty cabbage, it holds up well, making it ideal for meal prep. Whip up a double batch with pre-shredded cabbage for a convenient and tasty lunch option throughout the week.
Ingredients you’ll need
You only need 5 key ingredients to make this vegan chickpea cabbage salad recipe, plus a few extras for the dressing.
- Chickpeas: Add 1 can of chickpeas or your favourite legume for a boost of plant-based protein.
- Cabbage: Use green and red cabbage for a crunchy salad base, or choose one type for simplicity.
- Spring onions: Also known as scallions or green onions in the US, they bring mild sweetness and depth of flavor. You can substitute them with 1/2 a small onion if needed.
- Snap peas: Shred them on the diagonal for an extra crunchy, subtly sweet addition.
- Almonds: Crushed roasted almonds add extra crunch to the salad.
- Rice vinegar: Adds the perfect touch of acidity to the dressing.
- Almond butter: I love the flavour of almond butter in the dressing, but you can use natural smooth peanut butter for a budget-friendly option.
- Coconut aminos: You can also use soy sauce or tamari if you prefer, but you’ll need to add 2 teaspoons of maple syrup or honey for sweetness.
- Ginger + garlic: A chunk of fresh ginger and 2 cloves of garlic add the most delicious flavor to the dressing.
Complete list of ingredients and amounts is located on the recipe card below.
How to make cabbage and chickpea salad
This salad is super straightforward to make, with just three key steps.
Chop veggies: Shred cabbage, slice spring onions, and diagonally cut sugar snap peas.
Almond dressing: Whisk almond butter, coconut aminos, rice vinegar, ginger, and garlic until smooth.
Combine: In a large bowl, mix salad ingredients with rinsed chickpeas and half of the roasted almonds.
Pour in the almond dressing, stir well, and refrigerate until ready.
Storing leftovers
This cabbage and chickpea salad is perfect for preparing in advance, ensuring quick and easy lunches throughout the week. Store the prepared salad in an airtight container in the fridge, and it will stay fresh for up to 3-4 days
Tips and variations
- Instead of chickpeas: Opt for white beans, black beans, or lentils, or any other legume you have on hand.
- Not a fan of cabbage? Try shredded romaine (cos) lettuce or kale as an alternative.
- Add a grain: Make the salad extra hearty by incorporating cooked quinoa, brown or white rice, or couscous.
- Make it nut-free: For an allergy-friendly option, use tahini or sunflower seed butter.
- No sugar snap peas? Substitute with shredded snow peas, green beans, or Brussels sprouts.
Recipe FAQ
Yes, cabbage is totally fine to consume in its raw state. However, some people may experience digestive discomfort or gas due to its high fiber content and certain compounds. To make it more enjoyable, we toss it in fat, salt, and acid like vinegar or citrus juice to help soften it and make it easier and more satisfying to eat.
Yes, sugar snap peas are commonly enjoyed raw, and they have a sweet and crunchy taste. They make a great addition to salads, vegetable platters, or enjoyed as a snack.
To make this nut-free, simply substitute almond butter with tahini or seed butter in the dressing. Additionally, use roasted seeds such as pepitas, sunflower seeds, or sesame seeds to maintain the desired crunchy texture
When preparing the dressing, just make sure that you are using coconut aminos or a gluten-free soy sauce.
More plant-based salads
Mediterranean Black Lentil Salad
Roasted Cauliflower Kale Salad With Tahini Yoghurt
If you try this chickpea cabbage salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Crunchy cabbage + Chickpea Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Chop
- Cuisine: Asian-inspired
Description
Whip up this cabbage and chickpea salad for a vegan side dish for a healthy lunch! Canned chickpeas are paired with a crunchy sugar snap pea and cabbage slaw, topped with a flavourful almond butter dressing.
Ingredients
- 400g/ 15 oz can chickpeas, rinsed
- 2 cups red cabbage, finely shredded
- 3 cups savoy cabbage, finely shredded
- 1 cup spring onions (green onions), sliced
- 150g/ 2 cups sugar snap peas, sliced on a diagonal
- 1/4 cup roasted crushed almonds
Almond butter dressing:
- 3 tablespoons almond butter
- 1/4 cup rice vinegar
- 3 tablespoons coconut aminos*
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
Instructions
- Shred cabbage, slice spring onions, and diagonally cut sugar snap peas.
- Whisk almond butter, coconut aminos, rice vinegar, ginger, and garlic until smooth.
- In a large bowl, mix salad ingredients with rinsed chickpeas and half of the roasted almonds.
- Pour in the almond dressing, stir well, and serve.
Notes
- Replace coconut aminos with 3 tbsp low sodium soy sauce + 2 tsp maple syrup/honey.
- Store any leftover salad in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 251 calories
- Sugar: 10.8g
- Fat: 10.3g
- Saturated Fat: 0.9g
- Carbohydrates: 33.1g
- Fiber: 9.9g
- Protein: 11.2g
Leave a Reply