# What You Need:
→ Salad
01 - 1 1/3 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 2 cups shredded green or red cabbage
03 - 1 cup shredded carrots
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup chopped fresh parsley
07 - 2 tablespoons toasted sunflower seeds (optional)
→ Tahini-Lemon Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 clove garlic, minced
13 - 2–3 tablespoons cold water (to thin dressing as needed)
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large bowl, mix cooked chickpeas, shredded cabbage, carrots, diced bell pepper, sliced green onions, parsley, and toasted sunflower seeds.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, salt, and black pepper. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
04 - Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes to enhance flavor melding.
