Ingredients:
- 1 small head of dark green cabbage, finely shredded
- 1 cup cooked chickpeas
- 1 cup sprouts (alfalfa, broccoli, or any preferred sprouts)
- 1/2 cup walnuts, roughly chopped
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
For the dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
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Prepare the cabbage by finely shredding it and placing it in a large mixing bowl.
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Add the cooked chickpeas, sprouts, chopped walnuts, and thinly sliced red onion to the bowl with the cabbage.
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In a separate bowl, whisk together the tahini, lemon juice, water, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Adjust the consistency by adding more water if needed.
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Pour the dressing over the salad ingredients in the bowl.
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Gently toss the salad until all the ingredients are evenly coated with the dressing.
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Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice.
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Once everything is mixed and coated, serve the salad in individual bowls or on a platter.
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Optional: Garnish with extra chopped walnuts or a sprinkle of sprouts for an added visual touch.
The addition of red onion not only enhances the flavors but also brings a vibrant color to the salad, making it even more appealing!