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A hot honey salad of cabbage, sliced cucumbers, roasted chickpeas, and herbs is tossed in a wooden bowl with wooden salad servers.
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5 from 1 vote

Hot Honey Tahini Chickpea Crunch Salad

My Hot Honey Tahini Chickpea Crunch Salad features crisp cabbage, romaine, cucumber, fresh herbs, pistachios, and maple-glazed crispy chickpeas tossed with a creamy hot honey tahini dressing. It's a satisfying vegetarian salad packed with flavor and texture!
Prep Time10 minutes
Cook Time30 minutes
0 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 371kcal
Author: Kristen Wood

Ingredients

Crispy Chickpeas

  • 2 15-ounce cans chickpeas drained, rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ¾ teaspoon fine salt
  • 2 teaspoons maple syrup
  • 1 teaspoon tamari

Hot Honey Tahini Dressing

  • ⅓ cup tahini
  • 2 tablespoons hot honey
  • 2 tablespoons lemon juice fresh or bottled
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove minced
  • 3 tablespoons warm water
  • ½ teaspoon salt

Salad

  • ½ small green cabbage thinly sliced
  • 1 romaine heart chopped
  • 1 large cucumber sliced into thin half moons
  • ¼ small white or yellow onion very thinly sliced
  • 1 avocado sliced
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup roasted salted pistachios roughly chopped
  • flaky salt
  • black pepper
  • extra hot honey drizzle
US Customary - Metric

Instructions

  • Preheat the oven to 425°F. Add the chickpeas to a baking sheet. Toss with the olive oil, smoked paprika, garlic powder, cumin, and salt.
    Chickpeas spread on a baking tray with oil, paprika, and flour, ready for roasting on a red tiled countertop—perfect for tossing into a hot honey salad.
  • Roast for 25 minutes, shaking the pan halfway through.
    Roasted chickpeas scattered on a metal baking sheet, some with visible seasoning—perfect for tossing into a hot honey salad.
  • Remove the tray from the oven and immediately toss the chickpeas with the maple syrup and soy sauce. Return to the oven for 5 more minutes, or until deeply golden and crisp.
    Seasoned roasted chickpeas scattered on a baking sheet, perfect for adding crunch and flavor to your next hot honey salad, with a wooden spatula resting on the edge.
  • Meanwhile, whisk together the tahini, hot honey, lemon juice, apple cider vinegar, garlic, water, and salt to create a smooth, pourable dressing.
    A clear glass bowl containing light brown hot honey salad sauce sits on a red tiled surface.
  • Add the cabbage, romaine, cucumber, onion, cilantro, parsley, and pistachios to a large bowl. Drizzle with the dressing and toss lightly.
    A wooden bowl filled with chopped lettuce, cabbage, cucumber, onions, pistachios, fresh herbs, and a creamy hot honey salad dressing.
  • Top with the crispy chickpeas and avocado.
    A wooden bowl filled with shredded cabbage, sliced avocado, and roasted chickpeas, tossed together for a flavorful hot honey salad.
  • Finish with flaky salt, black pepper, and a drizzle of hot honey. Enjoy!
    Shredded cabbage salad with avocado slices and roasted chickpeas, drizzled with hot honey, served in a wooden bowl with a wooden spatula.

Video

Notes

Storage
Once assembled, the hot honey salad can be kept in an airtight container in the fridge for up to 2 days. Any longer than that and the greens will start to wilt. For longer storage, keep the dressing, roasted chickpeas, and vegetables separately, then combine them only once ready to serve. 

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 34g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Sodium: 852mg | Potassium: 877mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3446IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 3mg
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