Chickpea Pistachio Tahini Slaw

Chickpea Pistachio Tahini Slaw



2 tablespoons tahini 

1 teaspoon freshly squeezed lemon juice

1 teaspoon pure maple syrup

⅛ teaspoon cayenne pepper

⅛ teaspoon sea salt

⅛ tsp ground cumin

½ tsp minced garlic

½ cup oven roasted or air fried chickpeas 

2 cups shredded green and red cabbage and carrots

¼ cup shelled pistachios, sliced, divided

1 tablespoon fresh parsley


  1. In a small bowl, whisk together tahini, lemon juice, maple syrup, cayenne, salt, cumin, and garlic. Add water to thin the dressing to your desired consistency (1.5 tablespoons is recommended). 
  2. In a medium bowl toss the cooked chickpeas and veggies with the tahini mixture and half of the pistachios. 
  3. Transfer to a serving bowl and garnish with the remaining pistachios and the parsley.

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