Ingredients
Salad
- 1 medium head green cabbage (finely sliced)
- 1 cup cooked chickpeas (drained and rinsed)
- 2 tablespoons fresh cilantro (chopped)
- 1/3 cup roasted pumpkin seeds
Dressing
- 1/2 cup plain Greek yogurt (or thick dairy-free yogurt)
- 2 tablespoons Dijon mustard (or brown mustard)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Cabbage: Add the finely sliced cabbage to a large bowl, sprinkle with a small pinch of salt, toss well, and let it sit for 5 minutes to soften slightly, enhancing its texture.
- Add the Chickpeas and Seeds: Combine the cooked chickpeas, chopped fresh cilantro, and roasted pumpkin seeds with the cabbage, mixing gently to distribute evenly.
- Make the Dressing: In a separate bowl, whisk together the plain Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, olive oil, nutritional yeast, salt, and black pepper until you achieve a smooth, creamy dressing.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the flavorful dressing.
- Rest and Serve: Let the salad sit for 10 minutes to allow the flavors to meld beautifully, then serve fresh and enjoy!
Notes
- You can substitute the Greek yogurt with a thick dairy-free yogurt to make this salad vegan-friendly.
- Allowing the cabbage to soften slightly improves its digestibility and texture.
- Feel free to add other fresh herbs like parsley or mint for a different flavor profile.
- This salad keeps well in the refrigerator for up to 2 days but is best eaten fresh.
- For added crunch, consider topping with extra pumpkin seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
