Summer salad with cabbage and chickpeas

Crunchy summer salad with cabbage and chickpeas

Are you a big salad lover but have tried all the classics and want to try something new? If so, this light tahini coleslaw is just the thing for you! Serve it on the barbecue, take it on a picnic or just enjoy it as a casual supper – it’s a salad that goes everywhere. It’s easy to make too, but you’ll see for yourself!

Servings: 3-4 people
Preparation time: 25 minutes
Difficulty: Easy
To prepare you will need:

For the salad:

• 1 jar/pack of drained and rinsed chickpeas
• 175 g grated or finely chopped white cabbage
• 175 g grated or finely chopped red cabbage
• 8 halved cherry tomatoes
• half a long cucumber
• 1 medium sized pepper, chopped
• ½ chopped red onion
• 1 ripe avocado, sliced

For the sauce:

• 3 tbsp tahini
• ½-1 healthy lime juice
• 1-2 teaspoons maple syrup or honey (optional to balance flavours)
• salt, pepper (to taste)
• chilli flakes (optional, for decoration)

How to prepare a salad?

First, prepare the vegetables. Next, grate or slice the red and white cabbage as finely as possible into a bowl. Next, halve the cherry tomatoes, finely slice the red onion, bell pepper and chopped cucumber and add them to the bowl with the cabbage. Using a sieve, drain the chickpeas and rinse under running water until the water is clear and not foaming, then add the peas to the bowl with the vegetables. Finally, add the ingredients for the sauce: tahini, lime juice, honey or maple syrup, salt and pepper. Mix thoroughly. Serve the salad with avocado slices and chilli flakes, if desired.