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.
- 480g chickpeas (2 cans, drained)
- 2 tbsp rapeseed oil
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt
- 680g white cabbage
- 8g garlic (1 large clove)
- 40g tahini
- 12g green herbs (coriander, parsley, dill or a mix)
- 12g apple cider vinegar
- 70g water
- 3/4 tsp salt
- 1/3 tsp chilli flakes
- Drain the chickpeas, wash under cold water and dry them as best as you can.
- Combine the spices, oil and chickpeas in a baking tray and roll everything around until the chickpeas are evenly coated.
- Cook in a 200 degrees C oven for 40 minutes, until the chickpeas are slightly crispy.
- 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.
- Using the grating attachment on your food processor, shred the white cabbage. Alternatively, slice the cabbage very finely in to thin strips.
- Combine the cabbage, dressing, and cooked chickpeas in a bowl. I use my hands to mix everything.
- 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!