Tahini Slaw with Crispy Za’atar Chickpeas

This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on vegan coleslaw (without mayo). Serve it as a main course or side dish.

Coleslaw is a staple of summer eating, and as a major fan of cabbage, I was curious to find a way to turn the classic salad into a complete meal. Enter this tahini slaw – a satisfying combo of crunchy cabbage, creamy dressing, and crispy, savory bits.

This shredded cabbage salad with lemon tahini dressing and crispy za’atar chickpeas is basically a Middle Eastern-inspired take on the dish. Instead of the typical mayo-based dressing, it has a creamy, tangy tahini number with zero added oil.

Both the tahini and chickpeas add protein (13 grams per bowl, to be exact), making the salad bulky enough to be a main course, though of course you could have it as a side dish, too.

Key Ingredients + Substitutions

• Cabbage: I kept this part classic by using regular green cabbage, but you could certainly use purple cabbage, or a mix of both.
• Grape Tomatoes: I like to throw in some tomatoes for extra juiciness, and their sweetness complements the lemony dressing well.
• Cilantro: If you’re not a fan, substitute with parsley.
• Tahini: This Middle Eastern sesame seed paste is available in most supermarkets. In my experience, imported brands are usually tastiest, creamiest, and the least bitter. However, the Trader Joe’s and Whole Foods’ version are great, too.
• Chickpeas: Add protein to the salad.
• Za’atar: This Middle Eastern spice blend is tangy, earthy, and nutty. It’s available in most stores these days too. It ties into the flavor profile here nicely, but if you can’t find it, season the chickpeas with whatever else you like (be it ground cumin, smoked paprika + garlic powder, or even yellow curry powder).

Nutrition Notes

Cabbage is one of my all-time favorite superfoods because it’s cheap, lasts forever in the fridge, and can be used in so many ways (like to make cabbage rolls, cabbage pasta, and even savory pancakes).

Cabbage belongs to the cruciferous vegetable family (along with Brussels, broccoli, cauliflower, and collard greens). These are known for their powerful anti-inflammatory, antioxidant, and cancer-fighting properties. Cabbage is also packed with fiber, which is key for gut and heart health, and immunity.

Tahini, on the other hand, is a great source of healthy fats and plant protein. Sesame seeds – i.e. the only ingredient – are also packed with minerals, like copper, selenium, phosphorus, and zinc.

How to Make Tahini Slaw

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Rinse + Dry the Chickpeas

Drain and rinse them in a mesh strainer, transfer to a few layers of paper towels, and gently pat dry. (Eliminating excess moisture will help them get crispy.)

Step 2: Fry the Chickpeas

Cook the chickpeas with oil in a large skillet until they’re golden and crispy on the outside, tossing occasionally, about 10 minutes. When they’re almost done, season with za’atar and continue cooking for another minute.

Step 3: Make the Dressing

In a small bowl, whisk together the tahini, garlic, lemon juice, and salt. Then gradually whisk in the water until a creamy, pourable dressing forms. (I recommend using a sauce whisk if you have one.)

Step 4: Prep the Vegetables

For thin, evenly shredded cabbage [with minimal effort], use a food processor fitted with the shredding attachment. (Alternatively, you can use a bagged coleslaw mix.) Combine in a large bowl with the tomatoes and cilantro.

Step 5: Dress the Slaw

Pour the tahini dressing into the vegetables and toss to coat evenly. Divide among bowls and top with the crispy chickpeas.

How to Serve Tahini Slaw

This vegan coleslaw is best served within a few hours of being assembled since it does get soggy/watery with time. If you want to serve this salad as a side dish, it’ll go perfectly with falafel patties, mujadara, and these vegan carrot fritters.

Other Things You Can Add

Wanna put your own spin on this slaw? Here are some other ingredients you can add if you have them on-hand:

• Cucumbers
• Shredded carrots
• Avocado
• Raw shucked corn (or canned corn)
• Scallions
• Raisins or dried cranberries

Make-Ahead Tips

If you want to prep tahini slaw in advance, combine the vegetables, and whisk up the dressing, and keep these separate in the fridge for up to 1 day. The chickpeas are best made day-of, since they lose their crispness as they cool. Dress the salad right before you’re ready to eat.

More Recipes with Tahini…

• Cilantro Tahini Dressing
• Vegan Tahini Brownies
• Cauliflower-Chickpea Bowls with Tahini
• Sesame Ginger Vinaigrette

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.