This roasted cabbage and chickpea salad is hearty, full of flavour and dressed with my favourite delicious Caesar style dressing. I wouldn’t imagine roasted cabbage can be so delicious, totally different vegetable when cooked. This salad is made of cabbage, fresh herbs, chickpeas and delicious breadcrumb garlic topping and finally dressed in my favourite dressing. So simple and easy to make but yet perfect and filling as a meal.
To me, this is a “special dish” for a variety of reasons. First of all, it requires very little effort. Simplicity is often key when we’re looking for something healthy and delicious to make for a busy weeknight dinner. But it’s also a great dish for entertaining. You can make the dressing and slice up the vegetables ahead of time, and just toss it all together and pop it in the oven to roast before serving.
Roasted Cabbage and Chickpea Salad
Roasting cabbage brings out a nutty sweetness and adds a depth of flavor to this salad that will have your taste buds dancing. Combined with the earthy and filling protein of chickpeas, this salad is a satisfying and healthy meal option that is perfect for lunch or dinner.
This roasted cabbage and chickpea salad with Caesar dressing is a simple yet flavorful meal that is sure to impress. It’s perfect for a quick and easy lunch or dinner, and is also a great way to use up any leftover cabbage you may have in your fridge. Serve this salad immediately while is still warm or enjoy it cold which I prefer. This salad is also great for meal prep and can be made ahead of time. So give it a try and enjoy!
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Roasted Cabbage and Chickpea Salad
Ingredients
- 1/2 medium white cabbage
- 1 can chickpeas
- 2 tbsp olive oil
- salt and black pepper to taste
Dressing
- 1 tbsp vegan mayonaise
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- ⅓ tsp sumac
- 1 tbsp olive oil
- salt to taste
Breadcrumb topping
- 4 cloves minces garlic
- 3 tbsp breadcrumbs
- 2 tsp chopped parsley
- salt to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200 C. Thinly slice the cabbage. I prefer using mandoline or a really sharp knife.
- Transfer the cabbage to the baking sheet and drizzle with oil, salt and black pepper. Mix well and bake in the oven for about 30 minutes or until it's golden.
- Meanwhile in a small bowl mix all the sauce ingredients until smooth.
- To a pan add olive oil, garlic, parsley and salt. Mix and toast until golden and crispy.
- To a big bowl add cabbage, chickpeas and cove with the dressing. Serve with breadcrumb topping on top. Enjoy!
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