Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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

Scale
  • 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

  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.

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

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