Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

Introduction

Looking for a fresh and tasty salad that’s easy to make? The Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing is a perfect choice! Packed with crunchy vegetables and a sweet, tangy dressing, this salad is both nutritious and delicious. It’s ideal for lunch, dinner, or as a side dish for any occasion.

Why Make This Recipe

This recipe is great for several reasons. First, it’s quick to prepare, taking only about 15 minutes. Second, it includes healthy ingredients like cabbage, chickpeas, and carrots, which are full of fiber and nutrients. Finally, the honey mustard dressing adds a unique flavor that makes this salad stand out. You can enjoy it right away or let it sit to enhance the taste even more!

How to Make Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

Follow these simple steps to make this delicious salad.

Ingredients

• 1/2 medium head of green cabbage, shredded
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 medium carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup sunflower seeds
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Directions

1. Prepare the salad: In a large bowl, combine the shredded cabbage, chickpeas, shredded carrots, red onion, parsley, and sunflower seeds.
2. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
3. Dress the salad: Pour the honey mustard dressing over the salad and toss well to combine.
4. Serve: Serve immediately or chill in the refrigerator for later. The salad tastes even better after the flavors have had time to meld.

How to Serve Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

This salad can be served on its own as a light meal or as a side dish with grilled chicken or fish. It’s also a great addition to picnics or potlucks. For an extra kick, consider adding crumbled feta cheese or avocado slices on top.

How to Store Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

To store this salad, place it in an airtight container in the refrigerator. It can last for about 3 days. If you dressed the salad already, it’s best to eat it within 1-2 days for the freshest taste. If you want to keep it longer, consider keeping the dressing separate until ready to serve.

Tips to Make Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

• Make sure to rinse the chickpeas well to remove excess sodium.
• You can use a food processor to shred the carrots quickly.
• Feel free to add your favorite nuts or seeds for added crunch, like almonds or pumpkin seeds.

Variation

Try adding some additional ingredients to customize your salad. Some great options include diced bell peppers for color, shredded apple for a hint of sweetness, or avocado for a creamy texture.

FAQs

1. Can I prepare this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it’s best to add the dressing just before serving to keep the salad crisp.

2. Is this salad vegan?
Yes, this salad can be made vegan by using maple syrup instead of honey in the dressing.

3. Can I use a different dressing?
Absolutely! If you prefer a different flavor, you can use vinaigrette or yogurt-based dressings as alternatives.

Enjoy making and sharing this Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing! It’s a sure hit for everyone who tries it!

Cabbage, Chickpea, and Carrot Salad with Honey Mustard Dressing

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• Author: hamidkom
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A fresh and tasty salad packed with crunchy vegetables and a sweet, tangy honey mustard dressing.

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Ingredients

• 1/2 medium head of green cabbage, shredded
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 medium carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup sunflower seeds
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine the shredded cabbage, chickpeas, shredded carrots, red onion, parsley, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
3. Pour the honey mustard dressing over the salad and toss well to combine.
4. Serve immediately or chill in the refrigerator for later.

Notes

For an extra kick, consider adding crumbled feta cheese or avocado slices on top. Store in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cooking
• Cuisine: American