A raw cabbage salad that will win over cabbage-haters: roasted spicy chickpeas and garlicky tahini sauce make it irresistible. Vegan and gluten-free.

Cabbage and Roasted Chickpea Salad

I have to come to terms with the fact that most people aren’t as big of a fan of raw cabbage as I am… I mean, I could just eat it as is, undressed, uncooked. So crunchy. However, I hope that the dressing for this is enough to win over even the raw cabbage haters. The chickpeas are roasted  with spices in a hot oven until crunchy, and taste like little salty croutons in the salad. I was inspired by this recipe that I LOVE from The Minimalist Baker, but I’ve simplified the chickpea ingredients, and cooked for a little longer to get them extra crunchy. The tahini dressing is a personal favourite: garlicky, herby and tangy, and can be used on a variety of different things. This salad is really good with some other mezze dishes: hummus; falafel; flatbread or pita, but can be eaten simply inside a tortilla wrap as it provides a good source of protein and veg. It’s also really nice instead of a grain as it feels really substantial, so it would pair nicely with a hot stew and then you don’t have to think about a side salad either!  

One good thing about this salad is that it can be made ahead, even the day before, and doesn’t become watery like other raw ‘slaws.

Cabbage and Roasted Chickpea Salad
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Ingredients for the chickpeas
  1. 480g chickpeas (2 cans, drained)
  2. 2 tbsp rapeseed oil
  3. 2 tsp cumin
  4. 2 tsp garlic powder
  5. 2 tsp smoked paprika
  6. 1 tsp salt
Ingredients for the salad
  1. 680g white cabbage
  2. 8g garlic (1 large clove)
  3. 40g tahini
  4. 12g green herbs (coriander, parsley, dill or a mix)
  5. 12g apple cider vinegar
  6. 70g water
  7. 3/4 tsp salt
  8. 1/3 tsp chilli flakes
Instructions for the chickpeas
  1. Drain the chickpeas, wash under cold water and dry them as best as you can.
  2. Combine the spices, oil and chickpeas in a baking tray and roll everything around until the chickpeas are evenly coated.
  3. Cook in a 200 degrees C oven for 40 minutes, until the chickpeas are slightly crispy.
Instructions for the salad
  1. Combine all of the dressing ingredients in a mini food processor, or using a whisk and a bowl. If you are doing it by hand, crush the garlic and finely chop the herbs. If using a food processor, throw everything in whole and the machine will do the work.
  2. Using the grating attachment on your food processor, shred the white cabbage. Alternatively, slice the cabbage very finely in to thin strips.
  3. Combine the cabbage, dressing, and cooked chickpeas in a bowl. I use my hands to mix everything.
  1. For serving, everything should be mixed together, but I chose to keep the elements fairly separate for the sake of the picture. Also pictured, I have garnished with red onion which isn't essential. This ingredient is purely decorative and not stipulated in the recipe, although will taste good too if you want to use it!


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