Red Cabbage and Chickpea Salad Recipe

The red cabbage and chick pea is a light salad that can be prepared with the left over vegetables in the refrigerator. It is prepared in less than 15 minutes and is literally all about cutting up the vegetables and tossing them together. However, the taste it creates is awesome. It can be the perfect side dish with meals like steak and barbecue. The cabbage adds the vibrant color while the peas, tomatoes and onions spice up the taste and make a combination that is savory. Our recipe includes sun-dried tomatoes but you can use fresh ones too. You can also replace the tahini dressing with a dressing of you choice. The recipe is tailored to two persons which can easily be increased or decreased by altering the ingredients. However, be sure to keep the proportion the same because it makes all the difference. Our step by step guide has all the details that you need to prepare the dish.

Serving size: 2 person
Preparation time: 15 minutes
Utensils needed: cutting board, knife, salad bowl


– 1 (16 ounce) can chickpeas
– 1 cup red cabbage
– 1/2 cup tomato
– 1 tablespoon onion
– salt and pepper to taste ( use freshly ground pepper for its great taste and smell)
– 2 tablespoons tahini salad dressing


  • 1

    Prepare the vegetables first. Chop up the onions and set aside. Follow up with the tomatoes. Thirdly, do the cabbages and put them in the large salad bowl. Toss the three together.

  • 2

    Drain the peas and rinse them. Add them to the salad bowl and mix everything well. Season with salt and the freshly ground pepper and do a taste check for improvements. Add the season to the bowl contents and toss well so that it gets coated over the vegetables. The salad is all ready to impress diners.

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