Roasted Cabbage & Chickpea Salad

Jan 10

I absolutely love salads and I love to get creative with them even more. This is a very simple and straightforward salad that’s perfect for a lunch or even a side at the dinner table. Roasting cabbage and chickpeas completely changes the flavor and texture profile giving it what I think is an elevated taste. Also searing lemon slices for the dressing gives a slight bump to what would already be an incredibly tasty dressing.

Serves: 4

Time: 1 hour

Ingredients

1 Green Cabbage
1 cup Cooked Chickpeas
4 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
3 Lemons
3-4 Garlic Cloves
6 tbsp Olive Oil (divided)
0.25 cup Slivered Almonds
1 tbsp Neutral Oil
1 Apple
0.5 cup Pita chips
20 Cherry Tomato
0.5 cup Fresh Chopped Parsley

Instructions

Shred the cabbage and place in a large mixing bowl. Season the cabbage with a tsp of salt and 2 tbsp of olive oil. Mix well and lay in a large baking tray and set aside. Place the chickpeas in a medium mixing bowl and season with a tsp of salt, tsp of pepper, tsp of Cayenne, and 2 tbsp of olive oil. Mix well and lay in a baking tray and set aside.

Place the cabbage and chickpeas in the oven and roast at 350F for 45 minutes mixing and tossing the two every 15 minutes. The cabbage shrinks a significant amount so mentally prepare. You can always roast another cabbage if you feel this is lacking.

Slice the lemon into thin circular slices and sear in a small pan with a tbsp of olive oil. Get them golden brown on both sides. Place the seared lemon, garlic, juice of two lemons, tsp of salt, and 2 tbsp olive oil in a blender and blend until smooth. The lemon peels may need some extra liquid to blend so you can either add more lemon juice or fish the peels out.

Finally, either half or quarter the cherry tomatoes, slice the apple into thin slices, and finely chop some fresh parsley and add all to a large mixing bowl. Toast some slivered almonds in a bit of neutral oil until golden brown and add to the mixing bowl.