Name: Tahini Slaw with Crispy Chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern-Inspired
Ingredients: One 15-ounce can chickpeas; 2 tablespoons extra virgin olive oil; Fine sea salt + freshly ground black pepper, to taste; 2 teaspoons za’atar* (see note below); 5 packed cups shredded cabbage* (from about half a small head/1 pound of cabbage); 1 pint grape tomatoes, halved; 1/2 packed cup cilantro with tender stems; 1/3 cup tahini, stirred well; 1 small clove garlic, pressed or grated; 2 tablespoons lemon juice; 1/2 teaspoon fine sea salt; 1/3 cup water

Description

This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on vegan coleslaw. Serve it as a main course or side dish.

Ingredients

Scale

For the Salad

One 15-ounce can chickpeas
2 tablespoons extra virgin olive oil
Fine sea salt + freshly ground black pepper, to taste
2 teaspoons za’atar* (see note below)
5 packed cups shredded cabbage* (from about half a small head/1 pound of cabbage)
1 pint grape tomatoes, halved
1/2 packed cup cilantro with tender stems

For the Dressing

1/3 cup tahini, stirred well
1 small clove garlic, pressed or grated
2 tablespoons lemon juice
1/2 teaspoon fine sea salt
1/3 cup water

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Instructions

Drain the chickpeas in a mesh strainer and rinse well under running water. Shake off excess water and transfer to a few layers of paper towels. Pat dry.
Heat the oil in a medium skillet over medium heat. Add the chickpeas, and season with pinches of salt and pepper. Cook, tossing occasionally, until they’re golden and crispy, 10 to 12 minutes. When they’re almost ready, add the za’atar and continue to cook for another minute. Set aside.
To make the dressing, combine the tahini, garlic, lemon juice, and salt in a bowl, and whisk into a lumpy mixture. Then gradually whisk in the water until a creamy, pourable sauce forms.
Combine the cabbage, tomatoes, and cilantro in a large bowl, and add the dressing. Toss to coat evenly. Taste and adjust the seasonings if needed.
To serve, divide the cabbage mixture among bowls and top with the chickpeas.

Notes

This Middle Eastern spice blend is available in most stores these days. But if you can’t find it, season the chickpeas with whatever else you like (ground cumin, smoked paprika + garlic powder, or even yellow curry powder).
For the easiest shredding, use a food processor fitted with the shredding attachment. Alternatively, you can use a bagged coleslaw mix.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 230
Sodium: 343 mg
Fat: 12.6 g
Carbohydrates: 24 g
Fiber: 5.7 g
Protein: 6.4 g