Chickpea salad with Cucumber and Cabbage

One of our favorite summer salad recipes here at the Metabolic Institute is this fresh vegetarian dish that can be served on its own for a simple filling lunch or alongside a main course. It’s also
a great dish to bring to any summer potluck or 4th of July BBQ. It’s crunchy, fresh, and flavorful!

Enjoy, and Happy 4th !

Salad Ingredients:

  •  1 extra large cucumber, or two small cucumbers (English cucumbers recommended)
  •  1/2 large green cabbage
  •  1/2 large red onion
  •  2 (15 oz) cans chickpeas, drained and rinsed
  •  1/3 cup chopped fresh herbs, such as cilantro, mint, parsley, and/or dill
  • 1/2 cup roasted and salted sunflower seeds


  • 1/3 cup olive oil
  •  1/4 cup red wine vinegar
  •  Juice of one lemon
  •  1 tablespoon tamari, or soy sauce
  •  2 cloves garlic, minced
  •  1 teaspoon dijon mustard
  •  Salt and pepper, to taste

1. Dice up the cucumber, cabbage and red onion.  I like to dice them pretty finely so they’re similar sized to the chickpeas.  Add the diced vegetables to a large bowl and then adding the chickpeas and fresh herbs.

2. Add all dressing ingredients to a medium sized bowl and whisk together.  Pour dressing over the salad and mix until everything is combined.  Add in the sunflower seeds and mix again.  Serve immediately, or refrigerate for up to 4 days.

Recipe and image taken from She Likes Food: