Chop’t Chickpea Salad with Green Cilantro Tahini made with raw rainbow vegetables and chickpeas. Perfect for meal prep and for warm weather lunches!
Do you spring clean?
Last weekend I donated six bags of “stuff” and instantly felt Marie Kondo- status.
So, maybe we can freshen up our eats a little, too.
It’s salad season and my lunches are coming out of hibernation with some serious crunch and color.
Throughout winter my lunches are typically a reheat of last night’s leftovers; a totally respectable and convenient affair.
But for today let’s let the leftover stay leftover and whip up something vibrant and crisp.
If there ever was an appropriate place to use #eattherainbow, it’s for this Chop’t Chickpea Salad with Green Cilantro Tahini.
It’s fresh and light, perfect for spring and summer lunches, with your favorite raw veggies and a creamy oil-free green tahini dressing.
All you need to make this salad is fresh chopped produce, a can of chickpeas, and some serious chompers.
Not kidding about the last part, because you can count on this salad to force you to chew your food!
If you’re struggling with mindful eating like I so often do, shoveling food in while editing photos and answering emails, then allow this recipe to be your grounding greens.
Each forkful provides nourishment, protein, texture, and a hearty chew that is sure to force you into the present.
Sit back, relax, and nom.
The base of this salad starts with shredded lacinato kale piled high with 2 cups of raw veggies and garbanzo beans.
A fresh green cilantro ties the veg together with a sweet green flair.
For vegetables, I chose bell pepper, carrot, cucumber, red cabbage, and cherry tomatoes.
Feel free to add your favorite chopped raw veggies– aim for about ~2 cups!
If you like my oil-free tahini dressing, you’re going to love this green cilantro tahini.
Because I almost always add a handful of cilantro to my salads, I thought, why not just infuse my dressing with it?!
Genius.
It follow my usual 1:1:1 filtered water, tahini, and lemon ratio, with a big handful of cilantro for a subtle citrus sweet flavor.
If you don’t like cilantro or don’t have it on hand, try adding parsley or mint instead for a different flavor profile with the same green color.
This Chop’t Chickpea Salad with Green Cilantro Tahini is perfect for meal prep!
The hardest part of this salad is simply washing and chopping the produce, but it’s absolutely worth it.
Try preparing the produce and green cilantro tahini in advance to easily assemble these salads for workweek lunches.
I love mine with a sprinkle of hemp hearts for a slightly nutty flavor and a little extra protein.
If you have any leftover cilantro tahini, it’s great to dress your salads, raw veggies, or power bowls.
If you make this Chop’t Chickpea Salad with Green Cilantro Tahini, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fresh salads, check out my My Go To Kale Salad and Swiss Chard Abundance Salad with Easy Orange Tahini.
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Chop’t Chickpea Salad with Green Cilantro Tahini
- Total Time: 20 mins
- Yield: 2-3 servings
- Diet: Vegan
Description
Chop’t Chickpea Salad with Green Cilantro Tahini made with raw rainbow vegetables and chickpeas. Perfect for meal prep and for warm weather lunches!
Ingredients
Chop’t Chickpea Salad
- 1 bunch lacinato kale, shredded
- 1 yellow bell pepper, diced
- 3 carrots, peeled and diced
- 1 cucumber, diced
- 1 15 oz. can chickpeas, drained and rinsed
- 1/2 head red cabbage, thinly sliced
- 1 cup cherry tomatoes, halved
Green Cilantro Tahini
- 4 TBSP runny tahini
- 1/4 cup lemon juice
- 1/4 cup filtered water + more as needed to reach desired consistency
- 1 big handful cilantro leaves
- pinch of Himalayan sea salt
- 1 TBSP hemp hearts
Instructions
- Mix up the green cilantro tahini in advance by adding all ingredients to a high-speed blender and processing until it’s smooth and creamy. Add more filtered water as needed to reach your desired consistency. Pour the dressing into an airtight container and refrigerate until ready for use.
- To assemble the salad, divide the kale between bowls and top with chopped vegetables and chickpeas. Drizzle the salad with cilantro tahini and serve immediately with a spoonful of hemp hearts and fresh cilantro.
- Store the leftovers separately in airtight containers in the refrigerator for up to one week and assemble before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free
Delicious combination of flavors! So good and healthy. Thanks!
★★★★★
Hi Ashley,
Thanks so much for your comment! I’m so glad you enjoyed it!
XOXO Lauren