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26 Reviews
Anna
November 12, 2019
My go-to lunch time salad when I need to pack something fast! I always have the ingredients, the fish sauce-lime tang is fantastic, and the chickpeas make it filling. Keeper!
Nikki F.
March 31, 2019
This was delicious! I upped the scallion and carrot ratio, only ended up using 1 can of garbanzos, and added two small mangoes. I wish I would have made a bit more dressing as this yielded a lot of salad. I served it with grilled chicken and rice noodles on the side. Thanks for a great recipe!
Alli
October 2, 2018
This is constantly in my take to work lunch rotation. Super easy and delicious. In defiance of the recipe name, I've actually started omitting the chickpeas (I make a lot of chickpea based salad bowls and needed to mix it up) and started adding chopped cucumbers, which has worked out well. Maybe in a few weeks I'll start adding the chickpeas again, but this recipe is a keeper! :)
PJ
May 9, 2018
This is a great concept recipe. I found the peanut dressing needed a bit of palm sugar for balance. I added red pepper, cucumber, and shredded leftover deli chicken. I also added mint to the herb garnish. This is a keeper.
Jill F.
April 21, 2018
The peanut sauce was nice, but did not love this combination. I think this may be better with green cabbage. Found it really off-putting that the garbanzos turned purple.
Cindy C.
June 26, 2017
This was good! I had to make something for a potluck and had zero time so I also cheated and used 2 bags of Trader Joe's slaw mix and 2 cans garbanzo beans, plus some red & yellow peppers. Love the siracha in the dressing.
Julia O.
April 13, 2017
Just tried it! I used about half a head of cabbage and only one lime and it turned out great! Definitly making this again!
Nicole H.
March 8, 2017
This was my lunch today - and it was so delicious! I'll be making this again and again and again! Looking forward to future Leanne Brown on Food52 :)
candice B.
March 5, 2017
This is such a great salad! Tasty, cheap and long lasting. It's perfect for being a broke college student :)
Rose W.
March 2, 2017
This is delicious and keeps well. I used half a cabbage and one can of chickpeas and it was perfect for two adults and a toddler with leftovers. I added mint and snap peas because I had them, and used a bit of maple syrup to sweeten the dressing. Definitely will be on repeat. Great for work lunches!
robin L.
February 21, 2017
This looks great, and simple. Glad to see in the comments that it holds up great over a few days, too. ...Do chickpeas hold up to being cooked the whole time w/salt? I've always heard that the salt shouldn't be added to a pot of beans until the beans are more than halfway done, else their skins will get tough...
EmilyC
February 16, 2017
Made this last night and enjoyed it! Such a nice way to use up bits and bobs from the fridge, too. I didn't have red cabbage, so I added slivered red bell pepper, cucumbers, and lots of mint. This would be a nice addition to a summer BBQ or picnic since it holds up well.
Keara D.
February 14, 2017
Made this for lunches this week and it's awesome. Holds up really well, I just packed the peanuts separately and it was great.
I used half a head of a medium sized cabbage and I wouldn't recommend adding more unless you like a lot of cabbage. Also used one 19 oz can of chickpeas which seemed like the perfect amount. Added a bit of sesame oil too because I love the taste, but the dressing was great without it. Will be making this again, love flavourful, cheap meals like this!
I used half a head of a medium sized cabbage and I wouldn't recommend adding more unless you like a lot of cabbage. Also used one 19 oz can of chickpeas which seemed like the perfect amount. Added a bit of sesame oil too because I love the taste, but the dressing was great without it. Will be making this again, love flavourful, cheap meals like this!
Leanne B.
February 14, 2017
Hooray! So glad you're enjoying it, and yes, cabbages really are bountiful once you start shredding ;)
Julie
February 14, 2017
great flavors and crunch! maybe my head of cabbage was a bit too big, but I could have used a little more dressing (since it's so yummy!). could definitely see adding noodles to it and doubling the dressing.
Leanne B.
February 14, 2017
Do it! And yes the amount of cabbage and what constitutes "small" is all going to be open to interpretation. Glad you are following your instincts and definitely make more dressing next time :)
Becca (.
August 10, 2017
1. I LOVED this recipe- I made it three times in the month I found it. My neighbors started mocking me for bringing the same thing to potluck, but I couldn't help it. Also, it's actually better the next day... I leftover-eating girl's dream!
2. I don't think they make cabbages small enough where I live... it was a half cabbage every time :D
2. I don't think they make cabbages small enough where I live... it was a half cabbage every time :D
bellw67
February 9, 2017
So I made this and it was good. I didn't have red cabbage, cilantro or fish sauce so I used the rest of my Napa cabbage and parsley and just left out a sub for the fish sauce, I did add the soy sauce tho. My carrots were sticks from a veggie tray so I finely chopped them. I will make this again only with the red cabbage and cilantro, maybe not the fish sauce. The dressing is probably great for noodles too!
Leanne B.
February 9, 2017
Hooray! That sounds fantastic and totally in the spirit of using what you have around. Love it. And yes, I have the dressing on noodles all the time!
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