• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Your Mom's Vegan

Plants to Plate ...recipes, encouragement and guidance for your plant based way of eating.

  • Home
  • Start Here
  • Recipe Index
  • Articles
  • How Do I…?
  • Contact Me
  • Resources

Slaw

Oil-free Asian Salad with Chickpeas

July 25, 2022 by Trish Hall Leave a Comment

***This is a temporary posting for all the people who asked on Facebook for this recipe. I’ll add photos and more detailed instructions another time.***

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.

Print
Oil-Free Asian Salad with Chickpeas

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts. 

Course: Main Course, Potluck, Side Dish
Cuisine: American, Asian
Ingredients
  • 4 cups Napa cabbage (or your favorite cabbage or Brussels sprouts), shredded
  • 2 cups broccoli, chopped into bite sized pieces and grate the stem
  • 1/4-1/3 cup sliced green onion, all the white and a bit of the green part
  • 1 cup grated carrot
  • 1.5 cups chickpeas, rinsed
  • 1/2 cup sliced almonds optional
Dressing
  • 1/4 cup toasted sesame seeds use less if you want lower fat, or omit
  • 1/4 cup maple syrup or date paste
  • 1/4 cup rice vinegar
  • 1/4 cup tahini
  • 1/4 cup tamari (or soy sauce if gluten-free isn't necessary)
  • 1-2 cloves garlic Or use 1 tsp powder
  • 1 tsp grated fresh ginger Or use 1/2 tsp powder
  • 1 tsp Sriracha optional
Instructions
  1. In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.

  2. Chop the broccoli into bite sized pieces and grate the stem.

  3. Slice the green onion.

  4. Grate the carrot.

  5. Drain and rinse the chickpeas.

  6. Add everything above to a large bowl and toss well.

  7. Add the dressing and toss well.

  8. Add most of the sliced almonds and lightly toss.

  9. Serve and sprinkle with remaining almonds.

Dressing
  1. Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.

  2. Place all ingredients into a blender or a jar and blend well.

Filed Under: Main Dish, Potluck, Recipes, Salad, Side Dishes Tagged With: Asian, coleslaw, No oil, Oil free, Slaw

Primary Sidebar

About Me

  Hi, I'm Trish! Are you looking for delicious plant-based, oil-free, gluten-free recipes? Maybe you’re new to the vegan whole foods way of eating and need some guidance? Do you have some health problems that you are hoping to reverse? No meat, no dairy, no gluten, no oil...what’s left?!? So much ...

Read More

Categories

  • Appetizers
  • Articles
  • Breakfast
  • Condiments
  • Desserts
  • Holiday
  • How Do I…?
  • Instant Pot
  • Main Dish
  • Mexican
  • Potatoes
  • Potluck
  • Quick and Easy
  • Recipes
  • Salad
  • Sauces
  • Side Dishes
  • Snacks
  • Soup
  • Start Here

Recent Posts

  • Quick Vegan Bulgogi Sauce
  • Oil-free Asian Salad with Chickpeas
  • Seedy Flax Crackers~Oil-Free & Gluten-Free
  • Vegan Ceviche
  • Vegan Sausage and Apple Stuffed Butternut Squash

Tags

apples Asian Beans Beets Black bean breakfast to go brunch chickpea chili chocolate chocolate chip coleslaw cookies Corn Creamy dairy-free dark chocolate egg-free Gluten-free Instant Pot Kale Mason Jar meals Mushrooms No oil nut-free Oil free peanut butter Pinto Beans Plant based Potato Potatoes potluck pudding Quinoa Refried Beans Salad sauce Sauerkraut Soup Sweet Potato Vegan vegan breakfast vegan cheese Zoodles Zucchini

Your Mom’s Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2025 · Foodie Pro & The Genesis Framework