Cashew-Chickpea Salad with Cabbage Slaw

cashew-chickpea salad with cabbage slaw
Photo: Ryan Liebe
Prep Time:
40 mins
Total Time:
45 mins

Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C–rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.


Cashew-Chickpea Crunch

  • 2 tablespoons creamy cashew butter, such as Fix & Fogg

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon white or yellow miso

  • 1 tablespoon reduced-sodium tamari

  • 1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece)

  • 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry

  • 1 cup raw cashews, coarsely chopped (5 ounces)

  • 3 tablespoons sesame seeds


  • ¼ cup unseasoned rice vinegar

  • 2 teaspoons finely grated fresh ginger (from a 1-inch piece)

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 5 cups finely shredded Savoy or red cabbage, or a combination

  • 5 medium radishes (2 ounces), trimmed and julienned (¾ cup)

  • ½ cup packed fresh cilantro leaves and thin stems, coarsely chopped

  • 6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments


  1. For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.

  2. For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

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