Anyone who thinks salads are boring is not eating the right salad. Salads are so delicious and can easily be customized with the best flavors and toppings. This Vegan Tahini Barbecue Salad with Cabbage and Chickpeas is my latest salad creation.
This salad is so flavorful and easy to make. It is easily going to become my new favorite.
Let's get into the recipe.
This vegan high protein no lettuce cabbage salad is
- plant based, dairy free and gluten free
- easy to make
- packed with fiber and healthy fats
- high in protein
- healthy for you
What ingredients do I need to make this tahini barbecue salad?
- chickpeas
- salt
- pepper
- tahini
- ketchup
- water
- apple cider vinegar
- soy sauce
- salt
- pepper
- paprika
- garlic powder
- chili powder
- cabbage
- chives
- carrots
- cucumber
- corn
- quinoa
- avocado - optional
- chips - optional
Instructions to make tahini barbecue cabbage and chickpea salad
- Preheat oven to 425 degrees. Toss chickpeas in oil, salt and pepper.
- Add chickpeas to a sheet pan lined with parchment paper. Roast for 30 minutes.
- Add all sauce ingredients to a bowl and whisk to until smooth.
- Toss salad ingredients with sauce and crispy chickpeas.
- Divide salad out into bowls and top with avocado and chips if using.
Storage instructions for crunchy barbecue cabbage salad
Since this salad is cabbage based, it will not get soggy. You can store the leftovers in a sealed container in your refrigerator for up to 5 days.
Other yummy plant based salads to try
If you make this Vegan Tahini Barbecue Salad with Cabbage and Chickpeas, please leave me a rating and review on this blog post. This is the best way to support me!
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PrintVegan Tahini Barbecue Salad with Cabbage and Chickpeas
This vegan tahini barbecue salad with cabbage and chickpeas is the perfect salad recipe.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 3 1x
- Category: dinner
- Method: oven
- Cuisine: american
Ingredients
This makes 4-5 servings of salad
Crispy Chickpeas
- 1 can chickpeas - drained
- 1 tsp salt
- 1 tsp pepper
Tahini Barbecue Sauce
- ⅓ cup tahini
- ⅓ cup ketchup
- ¼ cup water
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- pinch salt
- pinch pepper
- ¾ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chili powder
Salad
- ½ green cabbage - finely chopped
- 1 bunch chives - finely chopped (can sub another herb but I love chives)
- 2 small carrots - finely chopped
- 1 cucumber - finely chopped
- 1 cup cooked corn
- 1 cup quinoa
Optional toppings
- chips
- sliced avocado
Instructions
- Preheat oven to 425 degrees. Toss chickpeas in oil, salt and pepper.
- Add chickpeas to a sheet pan lined with parchment paper. Roast for 30 minutes.
- Add all sauce ingredients to a bowl and whisk to until smooth.
- Toss salad ingredients with sauce and crispy chickpeas.
- Divide salad out into bowls and top with avocado and chips if using.
Keywords: salad, cabbage salad, vegan salad, tahini barbecue cabbage salad
Hollie says
This is hands down my favorite salad to make and eat since it holds up! Delicious, healthy, and super easy to make!
★★★★★
Kristi says
Thank you Hollie!
Emily says
This was so easy to make and was absolutely delicious! I will definitely be making this over and over again. It was perfect for lunches!
★★★★★
miss_esz says
Delicious salad, easy to prepare, fill you up! It comes out a large portion for about 8 servings. I rarely cook raw cabbage, so I was positively surprised, the dressing was also delicious, it was perfect for the barbecue dishes.
★★★★★
Aurora Boldt says
This is my FAVORITE salad, ever. Even my boyfriend who’s not a big salad fan is obsessed. I make it regularly and I make big batches so I can have it prepped for the whole week. It doesn’t get soggy or slimy and it’s just filling enough. The perfect lunch every time.
★★★★★
kroeder77 says
thank you for trying Aurora!
Wik says
Amazing sauce and baked chickpeas
★★★★★
kroeder77 says
Thank you for trying!
D Alves says
Excellent salad, dressing is amazing and creamy with no lactose! Would love the calories listed is possible : )
★★★★★
Sarah Collie says
This was a fun salad to make! I forgot to make the quinoa until the end and had to wait a while for it to cool down, so make sure you make that when you start roasting your chick peas! I divided this into four salads as I went and it definitely could have made 5-6, the portions are large! Definitely add the avocado and chips 🙂
★★★★
Heidi P says
Yum! I subbed in kale and added some air fryer tofu. Delish! I threw some hemp hearts on for some extra crunch and even my 8 year old loved it. Really hearty, filling, and decadent tasting. Quick note - make the quinoa first so it has time to cool before tossing in the salad.
★★★★★
kroeder77 says
Thank you Heidi!
Jane says
The dressing is wonderful and the crunchy veggies really enhance the salad. 10/ 10 would make again
★★★★★
Kim says
So so good! The sauce is absolutely delicious, and I love how crunchy it is from the cabbage. It has made plenty of portions to keep in my fridge so I have a quick, healthy and tasty lunch on hand. Will definitely make this again, particularly with summer coming up!
★★★★★
Mela says
So delicious the dressing is perfection !
★★★★★
kroeder77 says
Thank you Mela!