Golden Roasted Cabbage Chickpea Tahini Salad
A hearty and flavorful salad featuring roasted cabbage, crispy chickpeas, and a creamy tahini dressing.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Whisk
- 1 Mixing Bowl medium
Ingredients
Salad Ingredients
- 1 small green cabbage cut into wedges
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tbsp olive oil
- Salt and pepper to taste
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove minced
- 1 tbsp honey
- 2-4 tbsp water as needed
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cabbage wedges and chickpeas on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 30 minutes, or until the cabbage is golden and the chickpeas are crispy, stirring halfway through.
Serving
- In a mixing bowl, whisk together tahini, lemon juice, minced garlic, honey, and salt. Add water gradually until the dressing reaches a smooth, pourable consistency.
- Transfer the roasted cabbage and chickpeas to a large serving bowl. Drizzle with the tahini dressing and toss gently to combine. Serve immediately.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, store the dressing separately and combine just before serving.
Notes
Pro Tips: Make sure to roast the cabbage until it's golden for the best flavor.
Ingredient Substitutions: You can use red cabbage for a more vibrant color.
How to Serve: Serve this salad warm for the best taste.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Roast the cabbage and chickpeas ahead of time and store separately from the dressing.
Ingredient Substitutions: You can use red cabbage for a more vibrant color.
How to Serve: Serve this salad warm for the best taste.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Roast the cabbage and chickpeas ahead of time and store separately from the dressing.