Chickpea Salad With Cabbage Slaw
A crunchy, protein-rich chickpea salad with cabbage, cashews, and sweet mandarin oranges. Tossed in a ginger-sesame dressing, it’s a fiber-packed, flavorful, and easy-to-make plant-based dish perfect for lunches, dinners, or meal prep.
Equipment
- 1 rimmed baking sheet
- 1 Large mixing bowl
- 1 Whisk
- Measuring cups and spoons
- Grater (for fresh ginger)
Ingredients
Cashew-Chickpea Crunch:
- 2 tablespoons creamy cashew butter
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white or yellow miso
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon finely grated fresh ginger from a 1½-inch piece
- 1 can 15 ounces chickpeas, drained, rinsed, and patted dry
- 1 cup raw cashews coarsely chopped (5 ounces)
- 3 tablespoons sesame seeds
Salad:
- ¼ cup unseasoned rice vinegar
- 2 teaspoons finely grated fresh ginger from a 1-inch piece
- 2 tablespoons toasted sesame oil
- 2 tablespoons extra-virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 5 cups finely shredded Savoy or red cabbage
- 5 medium radishes 2 ounces, trimmed and julienned
- ½ cup fresh cilantro leaves with thin stems coarsely chopped
- 6 small mandarin oranges about 12 ounces, peeled and segmented
Instructions
- Prepare Cashew-Chickpea Mixture: Begin by gathering all ingredients for the crunch component: cashew butter, olive oil, miso, tamari, fresh ginger, chickpeas, cashews, and sesame seeds. In a medium mixing bowl, whisk together the creamy cashew butter, extra-virgin olive oil, miso, tamari, and finely grated fresh ginger until the mixture is smooth, silky, and well-blended. The ginger should be evenly distributed, lending a subtle warmth and zest to the coating.
- Coat Chickpeas and Cashews: Add the drained and thoroughly dried chickpeas to the bowl, followed by the coarsely chopped raw cashews and sesame seeds. Using a spatula or spoon, gently toss the mixture until each chickpea and cashew is evenly coated with the cashew-ginger paste. Take care to ensure the sesame seeds are incorporated throughout, as they will toast beautifully in the oven, adding a nutty flavor and crunch.
- Roast Cashew-Chickpea Crunch: Preheat your oven to 425°F (220°C). Spread the coated chickpeas and cashews in a single, even layer on a rimmed baking sheet. Make sure they are not overcrowded to allow even roasting. Place the sheet in the preheated oven and roast for 13 to 15 minutes, stirring every 5 minutes to promote even browning. You want the chickpeas to turn golden and crisp, while the cashews become lightly toasted and aromatic. Once roasted, remove from the oven and let the mixture cool completely. This cooling step allows the crunch to firm up perfectly.
- Prepare Ginger-Sesame Dressing: While the cashew-chickpea mixture is roasting, prepare the dressing for the salad. In a large mixing bowl, combine rice vinegar, freshly grated ginger, toasted sesame oil, and extra-virgin olive oil. Whisk the ingredients together vigorously until fully emulsified, creating a bright, fragrant, and balanced dressing. Season with kosher salt and freshly ground black pepper to taste, keeping in mind that the dressing will coat raw vegetables, so it should have a lively, slightly tangy flavor.
- Assemble the Salad Base: Add the finely shredded cabbage and julienned radishes to the bowl with the dressing. Using clean hands or tongs, gently toss the vegetables to ensure they are evenly coated. The cabbage should glisten lightly with the dressing, while still retaining its crisp texture. Fold in the coarsely chopped cilantro, distributing the fresh herb evenly for a fragrant, slightly citrusy finish.
- Incorporate Mandarin Segments: Carefully peel the mandarins, removing all pith, and separate them into individual segments. Gently fold the mandarin pieces into the dressed cabbage mixture, being cautious not to crush them. The sweetness and juiciness of the mandarins will complement the savory crunch of the roasted chickpeas and cashews, creating a vibrant contrast in flavor and texture.
- Top Salad with Cashew-Chickpea Crunch: Just before serving, sprinkle the cooled cashew-chickpea crunch over the salad. Distribute it evenly to ensure every bite gets a mix of textures—the crisp cabbage, tender radish, juicy mandarin, and crunchy chickpeas and cashews. This topping adds a satisfying bite and nutty depth, making the salad more indulgent yet still healthy.
- Serve and Enjoy: Serve the salad immediately for the best texture, while the cashew-chickpea crunch remains crisp. It works beautifully as a main dish for lunch, a side for dinner, or as part of a make-ahead meal prep. Leftovers can be stored separately, with the crunch kept in an airtight container to prevent sogginess. Enjoy this colorful, protein-rich, fiber-packed salad that balances sweet, savory, and nutty flavors in every bite.
Notes
- Roast chickpeas and cashews evenly for a perfectly crunchy texture.
- Use fresh ginger for the dressing; it enhances brightness and depth.
- Shred cabbage finely to ensure it absorbs the dressing well.
- Mandarins add natural sweetness; oranges or grapefruit segments can be a substitute.
- Salad is best served immediately after topping with the crunch to retain crispiness.
- For meal prep, store components separately: dressing, salad base, and crunch.
