Red Cabbage and Chickpea Salad Recipe -
Red Cabbage and Chickpea Salad Recipe
  • READY IN 15 mins

Red Cabbage and Chickpea Salad

Recipe by  

"A quick and easy chickpea salad made with leftover vegetables--red cabbage, tomatoes, and onions. I used a sun-dried tomato and tahini salad dressing, though any kind could be substituted."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. Combine chickpeas, red cabbage, tomato, and onion in a bowl. Season with salt and pepper. Toss with salad dressing until ingredients are evenly coated.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

Added feta cheese, chopped garlic,chopped parsley and 1 tsp cumin. Like a greek version of coleslaw. Give it a try- you will love it!!!

Most Helpful Critical Review
Jul 08, 2011

This was good, but needed something more, Next time I will add cumin as another reviewer suggested and possibly cilantro.


11 Ratings

Oct 04, 2010

Easy and simple. I made the Tahini Salad Dressing using the recipe I found on also.

Mar 09, 2009

Very refreshing ! YUMMY!!!

Jan 10, 2011

I LOVED this recipe!! I made my own dressing using sesame seeds and sesame oil since tahini is not easily found in my part of the world, and I substituted slivered carrots for the tomatoes. It was a beautiful and delicious dish! I will definitely make this again!

Sep 14, 2010

This was a huge hit - a colorful change of pace from the usual salads! Added a bit of cumin.

May 15, 2012

Wonderfully quick salad!! I had left-over red cabbage and was looking for something quick to make with it and with items I had in the refrigerator, to go with burgers and sweet potato fries. I did mix things up a little bit. I used a green onion, white and green parts. Instead of tahini salad dressing I used balsamic salad dressing. I would have loved feta cheese on this salad, but there was none on hand. P.S. my husband even liked it!!

May 25, 2010

Very interesting combination! I loved it. I substituted cucumbers instead of the tomatoes.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 11.7 g
  • 47%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 1040 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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