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Chickpea cabbage salad in a bowl with spoons.

Crunchy cabbage + Chickpea Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Chop
  • Cuisine: Asian-inspired


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.


  • 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


  1. Shred cabbage, slice spring onions, and diagonally cut sugar snap peas.
  2. Whisk almond butter, coconut aminos, rice vinegar, ginger, and garlic until smooth.
  3. In a large bowl, mix salad ingredients with rinsed chickpeas and half of the roasted almonds.
  4. Pour in the almond dressing, stir well, and serve.


  • 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.


  • 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

Keywords: cabbage, chickpeas, salad, slaw, almond butter dressing