Roasted Red Cabbage Salad with Tahini Dressing
You'll never think of red cabbage the same again! The bite of roasted cabbage is amazing, and the roasted chickpeas, walnuts and tahini dressing give it delicious flavor. I could eat this every day!
Servings 5 servings
Calories 249kcal
Ingredients
- 1 large head of red cabbage (2.5-3 lbs)
- 3 TBSP olive oil or avocado oil
- 1.5 tsp salt, divided
- 1/2 tsp garlic powder
- 1 15-oz can chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1/4 cup chopped walnuts
Tahini Dressing
- 3 TBSP well-stirred tahini
- 1.5 TBSP white wine vinegar
- 2 tsp maple syrup
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 TBSP water
Instructions
- Preheat oven to 450. Put your largest baking sheet into the oven to heat up, too.
- Slice the cabbage into 1 inch rounds. Cut the core out of the slices that have core. Chop it all into 1-inch pieces.
- Put the cabbage into a large bowl, and toss with 1 tablespoon of olive oil, 1 tsp salt, and 1/2 teaspoon garlic powder.
- Carefully remove the hot baking sheet and dump the cabbage onto it. Spread it out, and set timer for 20 minutes.
- Back in the bowl, stir together the drained chickpeas with remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon smoked paprika. Pour onto a baking sheet (no need to line it or grease it). Keep used bowl ready for later. Roast the chickpeas for the remaining time that the cabbage has, about 15 minutes.
- When timer beeps, toss the cabbage, return to oven. Add 1/4 cup walnuts to chickpeas and set timer for 5-10 more minutes. Walnuts should smell fragrant, chickpeas should be golden brown, and cabbage should be shrunken in size and browning on some edges. Roast a few more minutues if needed--the chickpeas/walnuts will be done sooner than the cabbage.
- In the meantime, whisk together the dressing ingredients until smooth.
- Pour the cabbage, roasted chickpeas and walnuts back into your big bowl. Stir the dressing on top until well-coated. (If your cabbage wasn't very big, you may not want to use all the dressing. It saves well for other green salads.).
- If you make this and enjoy it, please come back to the post and leave a rating and review so others can find my recipes!
Nutrition
Serving: 5g | Calories: 249kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 891mg | Potassium: 644mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2736IU | Vitamin C: 130mg | Calcium: 128mg | Iron: 3mg
