Veggies & Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

½ cup shredded carrots

½ cup red bell pepper, diced

¼ cup red cabbage, thinly sliced

2 tbsp chopped green onions

Dressing:

2 tbsp tahini

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp lime juice

1 tsp honey

½ tsp red pepper flakes

½ tsp sesame oil

1 clove garlic, minced

Garnish:

1 tbsp chopped peanuts

1 tbsp fresh cilantro, chopped

½ tsp sesame seeds

In a large bowl, combine chickpeas, carrots, bell pepper, red cabbage, and green onions.
In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic to make the dressing.
Pour the dressing over the salad and toss until evenly coated.
Garnish with chopped peanuts, cilantro, and sesame seeds.
Serve immediately and enjoy!

For extra heat, add more red pepper flakes or a drizzle of sriracha.

Swap tahini for almond butter or peanut butter for a different twist.

Store in an airtight container for up to 2 days, keeping the dressing separate until serving.

Add grilled tofu, tempeh, or chicken for more protein.