hummusapien.com· by Alexis Joseph, MS, RD★ 5.0

Roasted Red Cabbage Salad with Chickpeas and Tahini Dressing (450°F)

Name: Roasted Red Cabbage Salad with Chickpeas and Tahini Dressing (450°F)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4, 4-5 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 small to medium head red cabbage, cored and chopped into 1-inch pieces (about 2 lb); 3 tbsp extra virgin olive oil, divided; 1 1/2 tsp kosher salt, divided; 1/2 tsp Aleppo pepper flakes (or 1/4 tsp red pepper flakes, this has a little kick, omit for no heat); 1/2 tsp garlic powder; 1 15oz can chickpeas, drained, rinsed and well-dried with kitchen towel; 2 tsp sumac*; 1/4 cup walnuts, chopped; 1 cup flat leaf parsley leaves, chopped; 1/4 cup feta in brine, crumbled; 1/4 cup castelvetrano olives, pitted and chopped; 3 tbsp well-stirred tahini; 1 1/2 tbsp white wine vinegar; 2 tsp pure maple syrup; 1 garlic clove, minced; 1/2 tsp Dijon mustard; 1/4 tsp kosher salt; good pinch black pepper; 3 tbsp water

Nutrition Facts

Per serving · recipe makes 4 · 55m total

Servings

Calories

24% of a 2,000 cal day

487KCAL

Protein

16g31% DV

% DAILY VALUE

Total Fat28g

36%

Saturated5g

23%

Unsaturated24g

—

Total Carbs49g

18%

Fiber14g

49%

Total Sugars15g

—

incl. Added Sugars2g

Starch20g

—

Sodium1516mg

66%

% Daily Value is based on a 2,000 calorie day.

Struggling to get flavorful, crispy roasted cabbage at home? This hearty Roasted Red Cabbage Salad with Chickpeas and Tahini Dressing nails it! Roast both at 450°F for caramelized edges and epic texture. Loaded with crunchy chickpeas, walnuts, feta, and green olives, this beaut doubles as a filling make ahead lunch or show-stopping side dish. Packed with plant protein and 11g fiber, you'll crave this on repeat! Done in under an hour. Recipe makes about 5.5 cups depending on the size of your cabbage.

Ingredients

4 SERVINGS

2 lbred cabbage — small to medium, cored, chopped, 1 head
3 tbspextra virgin olive oil
1½ tspkosher salt — divided
½ tspAleppo pepper flakes — or red pepper flakes, optional
½ tspgarlic powder
15 ozchickpeas — canned, drained, rinsed, well-dried, 1 can
2 tspsumac
¼ cupwalnuts — chopped
1 cupflat leaf parsley leaves — chopped
¼ cupfeta in brine — crumbled
¼ cupcastelvetrano olives — pitted, chopped

For the dressing

3 tbsptahini — well-stirred
1½ tbspwhite wine vinegar
2 tsppure maple syrup
1garlic clove — minced
½ tspDijon mustard
¼ tspkosher salt
black pepper
3 tbspwater

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

55m total

Read the method on hummusapien.comAlexis Joseph, MS, RD’s original page

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gluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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