Description
This vibrant salad is a delightful medley of crisp textures and bright, zesty flavors, making it the perfect light yet satisfying meal or side. It’s incredibly adaptable and comes together with minimal effort, promising a burst of freshness in every bite. Get ready to fall in love with this easy and delicious creation!
Ingredients
1 extra large cucumber, or two small cucumbers (I like to use English cucumbers)
1/2 large green cabbage
1/2 large red onion
2 (15 oz) cans chickpeas, drained and rinsed
1/3 cup chopped fresh herbs, I used cilantro and mint
1/2 cup roasted and salted sunflower seeds
Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
Juice of one lemon
1 tablespoon tamari, or soy sauce
2 cloves garlic, minced
1 teaspoon dijon mustard
Salt and pepper, to taste
Instructions
Finely dice the cucumber, cabbage, and red onion to a size similar to the chickpeas. Combine the diced vegetables, chickpeas, and fresh herbs in a large bowl. In a separate medium bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to combine. Stir in the sunflower seeds and mix gently. Serve right away, or chill for up to four days.
Notes
For the best results, shred the cabbage as finely as possible. A mandoline slicer can be a great tool for this, but a sharp knife works wonderfully too.
Taste the dressing before adding it to the salad. You might want to adjust the lemon juice, maple syrup, or salt to perfectly suit your palate.
If you plan to make this salad ahead of time and want to maintain maximum crunch, consider dressing it just before serving. You can also add some chopped celery for extra crispness.
Ensure you’re getting a bit of everything in each bite. The combination of crunchy cabbage, tender chickpeas, sharp onion, and fresh herbs is what makes this salad so wonderfully balanced.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American