Vegan 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
Scale
This makes 4-5 servings of salad
Crispy Chickpeas
- 1 can chickpeas - drained
- 1 tsp salt
- 1 tsp pepper
Tahini Barbecue Sauce
- 1/3 cup tahini
- 1/3 cup ketchup
- 1/4 cup water
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- pinch salt
- pinch pepper
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Salad
- 1/2 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