Cabbage Slaw with Chickpeas and Zesty Yogurt Sauce
Founder / Chef / Everyone’s Best Friend
Andy Hay
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If you’ve been sleeping on cabbage, this is your sign to wake up. This crunchy, zippy cabbage slaw recipe is about to change how you feel about this humble veggie. It’s loaded with fresh flavours, killer texture, and just the right balance of creaminess, acidity, and spice. And the best part? This cabbage and chickpea salad actually gets better as it sits. That makes it a perfect make-ahead salad, whether you’re meal-prepping for the week or looking for a reliable side dish for your next BBQ or dinner party.
Ingredients:
- 5 cups shredded cabbage
- 1 shallot, thinly sliced
- 1 1/2 cups canned chickpeas
- 1 cup cucumber, diced
- 1 clove garlic, minced
- 3/4 cup dill, chopped
- 1 cup green onion, sliced
- 2 cups crispy pita pieces
- 2 tbs zaatar
- 1 tsp salt
- 1 tsp pepper
- 1 lemon zested + 2 tbs juice
- 1/2 cup Greek yogurt
- 1/2 cup mayo
Instructions:
- In a large bowl add all of the ingredients. Toss season with salt to taste. I always like to serve this with toasted pita bread. Feel free to top with some grilled chicken. Enjoy!
Cabbage Gets The Redemption it Deserves
Let’s be real: cabbage has been the butt of a lot of bad food jokes over the years. But this cabbage slaw recipe proves it deserves a front-row seat in your fridge. Green cabbage is the backbone of this dish. It’s sturdy, it’s crunchy, and it holds up like a champ in the fridge for days without going soggy. Honestly, this salad is kind of magic that way. And if you’ve got red cabbage kicking around? Go ahead and swap it in or mix the two for a pop of colour—makes the whole bowl look like a party.
This isn’t your average coleslaw drowned in mayo. It’s light, tangy, and loaded with protein-packed chickpeas, sharp green onion, creamy Greek yogurt, and crispy pita bits that soak up all the flavour. We’ve got fresh herbs, a good hit of lemon juice, and a big tablespoon of za’atar that pulls everything together. This easy cabbage slaw recipe is hearty enough to stand on its own, but also plays well with just about anything you’re throwing on the grill.
Let’s Talk About Those Powerhouse Ingredients In This Cabbage Slaw
Here’s what makes this slaw more than just chopped veggies in a bowl. It’s all about how the ingredients come together—and man, do they ever.
Start with a big ol’ large bowl—this salad’s got volume. Shredded green cabbage is the base, and to that you’ll add canned chickpeas (yes, we’re talking cans of chickpeas—no need to soak anything), shallots, diced cucumber, minced garlic, and fresh dill. Green onions add sharpness, and that creamy duo of mayo and Greek yogurt makes the whole thing sing.
I like to finish it off with crispy bits of pita that get fried in a little olive oil—just toss them in a pan until golden. It gives the slaw crunch, salt, and that toasty, nutty vibe that makes it seriously addictive.
Oh—and if you want a swap? Try sunflower seeds, quinoa, or even some toasted sesame seeds in place of the pita for extra fiber and crunch. Want to go all-in on gluten-free? Ditch the pita entirely and bulk it up with shredded carrots or even broccoli stems. Get creative. This cabbage slaw can handle it.
Let’s breakdown the ingredients!
- Green Cabbage – The back bone of this salad. Crunchy, fresh, and delicious
- Chickpeas- I love tossing in a couple handfuls of chickpeas into my salads as a pop of protein
- Cucumbers – Bright and fresh
- Herbs- Green onions and dill give this salad a wonderful herby freshness
- Aromatics – Garlic, and shallots
- Spices- Salt, pepper, and Zaatar
- Crispy Pita Chips- All you need to do is tear apart a pita and then toss the pieces into a hot, oiled pan. Fry until crispy.
- Mayo
- Greek Yogurt
What Dressing Goes on a Chickpea Salad?
The dressing for this cabbage and chickpea salad is a tangy, creamy combo of Greek yogurt, mayo, lemon zest, and lemon juice. It’s balanced with salt, black pepper, and a couple tablespoons of za’atar that adds a herby, citrusy lift.
If you’re in the mood to mix things up, you could totally whisk in a spoonful of tahini or a splash of apple cider vinegar or rice vinegar for a little twist. Want more zing? A touch of fresh ginger grated into the dressing can bring a really interesting brightness. The key here is to whisk the dressing in a separate bowl before tossing it all together so every bite is coated and full of taste.
What Goes Well With a Chickpea Salad Like This?
This salad is the definition of versatile. On its own, it’s a light vegan-friendly meal that’s rich in protein and fiber. But it also works beautifully as a side dish next to grilled veggies, potatoes, or whatever’s coming out of the oven. You can throw it in a bowl with grilled chicken, fish, or even a jammy egg for a full lunch situation.
It also makes an amazing filling for wraps or sandwiches. Toss it into a pita, add some avocado, and you’ve got a killer packed lunch. Want to bulk it up more? Add roasted bell peppers, steamed kale, or leftover beans. The flavours hold up and actually get better over time.
Cabbage Slaw with Chickpeas: Pro Tips for Meal Prep and Leftovers
This is one of those easy slaw recipes that doesn’t get sad after day one. In fact, the longer it sits, the more flavourful it becomes. This slaw holds up in the fridge for several days without turning soggy.
If you’re prepping ahead, keep the crispy pita bits on the side and add them just before serving so they stay crunchy.
This easy slaw recipe also scales like a dream. Feeding a crowd? Double the ingredients. Need a quick weeknight side? Halve it and you’re good to go. The instructions are as simple as it gets: chop, toss, and you’re done. Seriously, the total time on this one is under 15 minutes
Final Thoughts On This Cabbage Slaw with Chickpeas
Whether you’re looking to shake up your salad recipes, add more plant-based protein into your meals, or just use up the vegetables in your fridge, this cabbage slaw with chickpeas delivers big flavour with minimal effort. It’s creamy, herby, crunchy, and endlessly customizable—exactly the kind of thing I love having on hand all week.
So grab a large bowl, prep your ingredients, and let this slaw become your go-to for lunches, BBQs, and everything in between. And if you’re feeling it, don’t be afraid to try some of those swaps: quinoa for crunch, apple cider vinegar for tang, or a little grated fresh ginger to wake it all up.
Trust me—once you’ve got this cabbage and chickpea salad in your rotation, you’ll never look at cabbage the same way again.
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Tomato Salad with Garlicky Yogurt and Shallot Dressing
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Andy, just made / shared this to a pot luck yesterday…. Next time I’ll double the recipe… it was scooped up in a flash. The flavors married so well together! It’s so fresh and the flavors pop! My one tiny challenge was finding the zaatar spice. First time using it and so excited to add to spice collection. So glad I found your recipes… will be returning for others.
So happy it was a hit, Mary! Doubling the recipe is a great idea!