Chickpea Tahini Coleslaw

This is a guest post from Miachel from Spiced Curiosity:

Every now and then, I get a craving for some good ol’ Southern food. This desire varies from pickled okra to fried green tomatoes, but lately it’s centered on classic coleslaw. “Slaw” is typically a tangy, creamy dish that’s great to share with a large crowd. Though it’s usually served as a vegetable side, I tweaked this version to include chickpeas for added protein and fiber, making it a main course (and even more delicious)!

The other main difference between this slaw and a traditional one is the lack of dairy and eggs, making it vegan. The nutty, creamy tahini cheerfully takes the place of sour cream and mayonnaise, giving the salad a deeper flavor. For you classic slaw lovers, not to worry; the spicy radishes and crunchy veggies keep each bite tasting bright.

Besides being easy, quick, and tasty, this salad is also a great way to help the family intake more cruciferous vegetables (especially in the summertime when you’re tempted to eat just fresh summer fruit). The key players, cabbage and radishes, are loaded with Vitamin C and antioxidants. Feel free to add in extra cruciferous cousins like broccoli and bok choy, cut into matchsticks.

Chickpea Tahini Coleslaw

serves 2


For the Garlic Tahini Dressing


3 tablespoons tahini
  • 2 1/2 tablespoons lemon juice
3 large garlic cloves, minced
  • 1 tablespoon fresh, minced parsley
2 teaspoons honey
  • 1 teaspoon salt, or more to taste

For the Chickpea Tahini Coleslaw

1 medium-sized head of napa cabbage
  • 6 small or 4 large carrots
5 radishes
  • 2 cups cooked chickpeas
  • garlic tahini dressing (above)


Make the Garlic Tahini Dressing:

  1. Whisk together all the dressing ingredients in a small bowl. Taste and add salt if desired. Set aside.

Make the Chickpea Tahini Coleslaw

  1. Cut the cabbage head in half, dividing the root. Remove the core, and shred the remaining cabbage into 1/8-inch strips. Thinly slice the carrots and radishes. Toss together with the chickpeas in a large bowl. Combine with most of the dressing until every leaf is thinly coated.

  2. Bottle the rest of the dressing for later; it should keep for about a week.

4 Responses to Chickpea Tahini Coleslaw

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>, 5 eBooks for $7.40!
Recent Comments

+ Get code for this badge

Enter your email address to subscribe to TBP's blog feed:

Delivered by FeedBurner

Real Time Analytics