Description
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
Units
Scale
- 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
For the dressing:
- 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
Instructions
- Preheat oven to 450F. Have one rack in middle of the oven and one below. Place an extra large sheet pan in the oven to warm up and have another standard baking sheet ready.
- Place chopped cabbage in your largest mixing bowl. Add 2 tbsp olive oil, 1 tsp kosher salt, garlic powder, and Aleppo pepper. Toss to combine. Carefully remove hot baking sheet from oven and add cabbage, spreading into an even layer with as little overlap as possible. Roast for 20 minutes.
- To the same bowl, add well-dried chickpeas. Add remaining 1 tbsp olive oil, 1/2 tsp kosher salt, and sumac. Toss to combine. Spread onto the standard baking sheet and place in oven below cabbage (which has been cooking for ~5 minutes). Keep bowl handy for later.
- Once 20 minutes is up, toss cabbage and shake chickpeas then cook for another 15 min. Toss again then evenly sprinkle walnuts on pan with chickpeas. Cook 5 more minutes. The cabbage is done when many pieces look caramelized and browned per photos (you can always roast longer!).
- Meanwhile, make dressing. In same big mixing bowl, whisk tahini, vinegar, maple syrup, Dijon, salt and pepper until smooth. Whisk in water.
- Add cooked cabbage, chickpeas and walnuts, parsley, olives and feta to big bowl with dressing. Toss to combine. Taste and adjust seasoning if needed (I like a bit more salt). Serve warm! Store leftovers in the fridge for up to 4 days.
Equipment
Notes
*If you don't have sumac, I recommend you get some LOL (I put it on salad, avocado toast, roasted potatoes, veggies, everything!) but you can omit or sub some paprika and lemon zest.;