Recipe by emilygrace
"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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1 (16 ounce) can
chickpeas, rinsed and drained
chopped red cabbage
salt and pepper to taste
tahini salad dressing
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!!!
This was good, but needed something more, Next time I will add cumin as another reviewer suggested and possibly cilantro.
Easy and simple. I made the Tahini Salad Dressing using the recipe I found on allrecipes.com also.
Very refreshing ! YUMMY!!!
This was a huge hit - a colorful change of pace from the usual salads! Added a bit of cumin.
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!
Very interesting combination! I loved it. I substituted cucumbers instead of the tomatoes.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Cabbage and Chickpea Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 87
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