Roasted Cabbage and Chickpea Salad
This roasted cabbage and chickpea salad is hearty, full of flavour and dressed with my favourite delicious Caesar style dressing.
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!