April 03, 2023
Charred Cabbage & Chickpea Salad
Charred Cabbage & Chickpea Salad
Rated 5.0 stars by 2 users
Category
Salads
Servings
3
Prep Time
15 minutes
Cook Time
30 minutes
A flavorful vegan dish from Chef Mary Lou.
Author:Chef Mary Lou Davis
Ingredients
- 1 head of cabbage, I used savoy but any cabbage works
1 Cucumber - sliced thin
- 1/2 cup Cherry tomatoes - quartered
- 1 small red onion - julienne
- 1 Can chickpeas
- 1/2 cup tahini paste
- 1/4 cup olive oil
- 2 cloves garlic minced
-
1tbs Ture Lemon
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 tbs mustard
- 1tbs capers with juice
- 1tbs honey
1/4 cup water
Dressing
Directions
Spiced Chickpeas
Drain and rinse chickpeas. Toss in:
2 tbs olive oil
1 tbs salt
1tbs red pepper flakes
1tsp True Lemon
1tbs garlic powder
Toss until the seasoning is coating each pea and spread out on a sheet tray.
- Place the oven at 350 for 15 min, rotate and cook for 15 more min.
Dressing
Combine all dressing ingredients together in a bowl and mix until well blended. If the dressing is too thick for your liking, put in a little more water to thin it out.
Charred Cabbage
- Cut cabbage into quarters and rub generously with oil then sprinkle with salt.
On a hot cast iron skillet place cabbage flat side down and char. It will start to smoke, so turn a fan on. But you want that charred flavor.
After 2 min flip cabbage over to the other flat side.
Pour 1/4 cup of soy sauce and 1/4 cup of water on the skillet and place in a 350 degree oven for 10 min
Assembling the dish
Once everything is completed. It's time to assemble your dish.
Place the charred cabbage on the bottom of the plate.
Top with tomato, onion and cucumbers.
Drizzle with desired amount of dressing.
Finish with crunchy chickpeas.
For an extra flavor boost, top with balsamic glaze.