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Chickpea Cabbage Salad

ByKristen Wood Last updated

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If you’re looking for an easy cabbage salad with a little more staying power, this chickpea cabbage salad delivers! Crisp cabbage, chickpeas, roasted pumpkin seeds, and a creamy maple mustard dressing come together in a simple dish that’s great for lunches, side dishes, and meal prep.

A close-up of a vibrant cabbage salad with chickpeas and seeds, with a spoonful being lifted over a blue and white tiled surface.
One of my favorite things about this chickpea cabbage salad is the texture. The cabbage stays crisp, the chickpeas make it more satisfying, and the creamy maple mustard dressing ties everything together without weighing it down.

A Note From Kristen

I’ve been making more salads lately, especially as side dishes, because they’re an easy way to add something fresh to the table. This chickpea cabbage salad has quickly become one of my favorites. It uses simple ingredients, comes together in minutes, and has a satisfying crunch from the cabbage and pumpkin seeds. I also love that the chickpeas make it a little heartier than a typical salad, so it works just as well for lunch as it does alongside dinner. It’s the kind of recipe I turn to when I want something easy, flavorful, and filling without much effort. Happy eating!
~Kristen

A close-up of a white bowl filled with a fresh cabbage salad featuring shredded lettuce, chickpeas, capers, and a creamy dressing, with a serving fork and spoon beside it.

Key Ingredients

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Green Cabbage: Acts as the base of the salad. You can substitute red cabbage/purple cabbage (though it’s denser and more peppery) or a coleslaw mix with carrots (for convenience!).
  • Chickpeas: Provide texture and make the cabbage salad protein-rich. Lentils (earthy taste) or white beans (creamier texture) can also work as quick swaps.
  • Maple Syrup: Adds sweetness to the dressing. Swap with agave or honey if not vegan. 
  • Dijon Mustard: Gives the dressing its tang. Use brown or whole-grain mustard as a substitute if needed. 
A fresh bowl of cabbage salad with chickpeas and herbs, served with a fork on a blue and white mosaic tile surface.

How to Make Chickpea Cabbage Salad

01

SALT AND TOSS THE CABBAGE

Add the cabbage to a large bowl. Toss with a pinch of salt and let sit for 5 minutes to soften.

A white bowl filled with cabbage salad, accompanied by two large wooden salad utensils, sits on a blue and white patterned surface.

02

ADD INGREDIENTS

Stir in the chickpeas, cilantro, and pumpkin seeds.

A bowl containing shredded lettuce, chickpeas, pumpkin seeds, and hints of cabbage salad sits on a blue and white mosaic surface.

03

MAKE THE DRESSING

Whisk together the yogurt, Dijon mustard, maple syrup, vinegar, olive oil, nutritional yeast, salt, and pepper until smooth.

A glass jar with oil and a piece of fish, topped with seasoning, sits on a blue and white mosaic tile surface beside a fresh cabbage salad.
A glass jar with an orange rubber seal and metal clasps, perfect for storing cabbage salad, sits on a blue and white mosaic tile surface.

04

TOSS TO COAT

Pour the dressing over the salad and toss to coat.

A bowl of chopped lettuce, cabbage salad, chickpeas, and seeds topped with a thick creamy dressing, placed on a blue and white patterned surface.

05

SERVE

Let the salad sit for 10 minutes to allow the flavors to meld, then serve. Enjoy!

A bowl of chopped lettuce and chickpeas topped with creamy dressing, reminiscent of a fresh cabbage salad, served with wooden salad tongs on a blue patterned surface.

Great Ways To Serve Cabbage Salad

  • Serve alongside grilled tofu, baked tofu, or your favorite veggie burgers.
  • Enjoy as a light lunch with pita bread, crackers, or warm flatbread.
  • Stuff into pita pockets or lettuce wraps for an easy handheld meal.
  • Top with sliced avocado, extra pumpkin seeds, or crumbled feta for added richness.
  • Pair with soups like my Tuscan white bean soup or sweet potato soup for a simple dinner.
  • Spoon onto grain bowls with quinoa, brown rice, or farro.
  • Add to a picnic, potluck, or meal prep spread for an easy make-ahead side dish.
A bowl of fresh cabbage salad with chickpeas and creamy dressing, served with a spoon on a patterned blue and white table.

Kristen’s Tips for the Best Salad

  • Make sure to pat dry the chickpeas before using them. Any excess moisture from them might water down the dressing. 
  • Using thick yogurt or its dairy-free alternative will ensure your dressing stays creamy, not runny.  
  • If the dressing seems too thick, whisk in a small splash of water until it reaches your desired consistency.
  • Using finely sliced cabbage helps the dressing coat each piece more evenly.
    A bowl of vibrant cabbage salad featuring chickpeas, fresh herbs, and a creamy dressing, served with a fork on a blue-and-white tiled surface.

    More Delicious Cabbage Recipes You Might Like

    A close-up of a vibrant cabbage salad with chickpeas and seeds, with a spoonful being lifted over a blue and white tiled surface.

    Creamy Chickpea Cabbage Salad with Maple Mustard Dressing

    Author: Kristen Wood
    287kcal
    No ratings yet
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    Prep 10 minutes
    Rest Time 15 minutes
    Total 25 minutes
    This chickpea cabbage salad combines crisp cabbage, chickpeas, pumpkin seeds, and a creamy maple mustard dressing for an easy lunch, side dish, or meal prep recipe.
    Servings 4 servings
    Course Lunch, Salad, Side Dish
    Cuisine American
    Diet Gluten Free, Vegetarian
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    Ingredients

    Chickpea Cabbage 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
    Maple Mustard 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

    Method

    1. Add the sliced cabbage to a large bowl. Sprinkle with a small pinch of salt, toss, and let sit for 5 minutes to soften slightly.
      A white bowl filled with cabbage salad, accompanied by two large wooden salad utensils, sits on a blue and white patterned surface.
    2. Add the chickpeas, cilantro, and pumpkin seeds.
      A bowl containing shredded lettuce, chickpeas, pumpkin seeds, and hints of cabbage salad sits on a blue and white mosaic surface.
    3. In a separate bowl, whisk together the yogurt, Dijon, maple syrup, vinegar, olive oil, nutritional yeast, salt, and pepper until smooth.
      A glass jar with an orange rubber seal and metal clasps, perfect for storing cabbage salad, sits on a blue and white mosaic tile surface.
    4. Pour the dressing over the salad and toss until everything is evenly coated.
      A bowl of chopped lettuce, cabbage salad, chickpeas, and seeds topped with a thick creamy dressing, placed on a blue and white patterned surface.
    5. Let sit for 10 minutes so the flavors come together, then enjoy!
      A bowl of chopped lettuce and chickpeas topped with creamy dressing, reminiscent of a fresh cabbage salad, served with wooden salad tongs on a blue patterned surface.

    Notes

    Storage
    Store any leftovers in a sealed or airtight container in the fridge for up to 2 days. Expect the veggies to lose their crunch and soften the longer the salad sits in the refrigerator, eventually giving you a slaw-like texture. 
    If you prefer the salad crunchy, store the vegetables, dressing ingredients, and roasted pumpkin seeds separately, and then just combine them once you’re ready to serve. 
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    Nutrition

    Serving1servingCalories287kcalCarbohydrates31gProtein14gFat14gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.01gCholesterol2mgSodium566mgPotassium677mgFiber10gSugar15gVitamin A265IUVitamin C83mgCalcium160mgIron3mg

    Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

    Have You Tried This Recipe?

    Rate and comment below to let us know how it was!

    Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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