Tasty Tuesday // Tahini Chickpea Slaw

I’m back at it this week with this delicious, crunchy tahini chickpea slaw! Most people claim to have a love-hate relationship with salads, or let’s be real probably a mostly hate relationship. I used to be that way, but once I started experimenting and making my own abundant salads at home I realized how yummy and wholesome they can be. I literally laugh when I see those tiny take-away salads at cafes now, because I make my salads in a big bowl about the size of my head. This super easy vegan & gluten-free tahini slaw would be a great, mayo-free healthier alternative to coleslaw!

vegan oil-free tahini chickpea slaw It would be such an awesome addition to summer picnics, cookouts, or potlucks. I made this slaw in a big batch which could be shared between 2-3 people as a side dish. Like I said before, I like my salads big, so I finished it all on my own. I’m over the days of calorie counting, because I’ve come to realize over the past 2 years as a vegan that calories really don’t matter when you’re eating plant-based, whole foods.

vegan oil-free tahini chickpea slaw These days, I eat mostly raw fruits & veggies during the day and then have a big cooked meal at night. But when I say “raw fruits and veggies”, I don’t mean literally plain fruits & vegetables. I mean smoothie bowls, banana ice cream, rawnola, or a big smoothie which usually makes up my breakfast, Then, for lunch or a snack, I’ll have avocado toast, sushi, baked potatoes with tahini, vegan mac & cheese, or an epic salad like this one. I went through periods of feeling super bloated and getting constant stomach aches all the time which sucked. I tried everything in the hopes of fixing it before learning I wasn’t properly food combining.

I won’t go too far into it, but basically you shouldn’t eat fruit after eating a big cooked meal. That’s the simplified version. I learned all about this from Lonijane’s Feel the Lean e-book, which you should definitely look into if this is something you’re interested in learning more about. Once I started properly food combining, eating in abundance, and not worrying about calories, I felt a whole heck of a lot better. It really turned my life around. Anyways, back to the slaw!

vegan oil-free tahini chickpea slaw I tossed a mix of shredded cabbage and carrots in with a simple tahini dressing. Then, I mixed through a can of chickpeas which I have been obsessing over lately. It’s probably better if you have freshly cooked chickpeas, but I just didn’t have time for that so the no salt added canned kind worked for me! On that note, I usually avoid packaged salad dressings, or packaged anything for that matter, because they’re highly processed and usually super high in fat. Instead, I opted for tahini which is a healthy, natural plant-based fat. 

vegan oil-free tahini chickpea slaw I always like to get really down and dirty with my salads. I mean it, I get my hands all messy by rubbing the dressing into the salad leaves. In this case, I was rubbing tahini sauce into the shredded cabbage & carrots. It’s the best way to get the dressing to absorb into the leaves, which makes it taste much better in my opinion. I know it’s not the most glamorous process, but trust me it’s worth it! 

vegan oil-free tahini chickpea slaw

Prep time
Total time
A healthier, dairy-free tahini chickpea slaw that's mayo-free and oil-free! A delicious, crunchy salad that makes a great summer side dish.
Recipe type: Lunch, Entree, Dinner
Cuisine: Vegan, Gluten-free, Dairy-free, Oil-free
  • 400 grams of shredded red & green cabbage and carrots
  • 2 tbsp tahini
  • 1 tbsp water
  • 1 tsp coconut aminos
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 can of chickpeas, drained
  1. In a small bowl, whisk together the tahini, water, coconut aminos, onion powder, and salt until fully combined.
  2. In a medium bowl, mix together the cabbage mix and chickpeas.
  3. Add the tahini dressing to the salad, massaging it into the cabbage and carrot mix for best results.
  4. Dig in!


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