Cabbage Crunch Salad with Roasted Chickpeas

Cabbage Crunch Salad with Roasted Chickpeas

Safira

This Cabbage Crunch Salad with Roasted Chickpeas is fresh, colourful and packed with texture. Made with crispy chickpeas, crunchy vegetables and a zesty lemon garlic dressing, it’s perfect for healthy lunches, meal prep or BBQ sides.

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Prep Time 5

Cook Time 25

Total Time 30

Course Sides

Cuisine Mediterranean

Servings

Calories 125 kcal

Ingredients

For the Roasted Chickpeas

1 tin Chickpeas drained
1 tablespoon Olive Oil
1 teaspoon Smoked Paprika
Salt and Pepper

For the Salad

1 Sweetheart cabbage (or similar) finely shredded
2 Celery Sticks Sliced
Handful Radishes Thinly Sliced
½ Cucumber Chopped
½ Red Onion Finely sliced
Handful Parsley Chopped
Handful Pomegranate arils

For the Dressing

2 tablespoon Olive oil
1 tablespoon White vinegar
½ tablespoon Honey
1 Lemon Zest and Juice
2 Garlic cloves Crushed
Salt and pepper

Instructions

Step 1 - Roast Chickpeas - Start by roasting the chickpeas. Toss them with oil, smoked paprika, salt and pepper, then spread onto a baking tray. Roast at 190°C/210°C fan for 25 - 30 minutes until golden and crispy.
Step 2 - Prep Salad Ingredients - While the chickpeas cook, prepare the salad ingredients. Finely shred the cabbage and add it to a large bowl along with the celery, radishes, cucumber, red onion, parsley and pomegranate seeds.
Step 3 - Make the Dressing - To make the dressing, whisk together the olive oil, white vinegar, honey, lemon zest and juice, crushed garlic, salt and pepper.
Step 4 - Assemble - Pour the dressing over the salad and toss everything together until evenly coated. Top with the warm crispy chickpeas just before serving for maximum crunch.

Notes

Tips for the Best Crunch Salad

Dry the chickpeas well before roasting to help them crisp up.
Add the chickpeas just before serving so they stay crunchy.
Swap parsley for mint or coriander for a different flavour twist.
Add feta or avocado if you want to make it even more filling.
This salad keeps well in the fridge for up to 2 days without the chickpeas added.

Serving Ideas

This crunchy cabbage salad works beautifully as:

A light lunch
A BBQ or picnic side dish
A meal prep salad
A side for grilled chicken, salmon or halloumi
A colourful addition to a mezze-style spread
Serve alongside Kebabs

The combination of smoky roasted chickpeas, crisp vegetables and zingy lemon dressing makes this one of those salads you’ll keep coming back to. Fresh, flavourful and seriously crunchy..exactly how a good salad should be.

Storage Tips

Store the salad and roasted chickpeas separately for the best texture.

Salad: Keep the dressed salad in an airtight container in the fridge for up to 2 days.
Roasted Chickpeas: Store in a loosely covered container at room temperature for up to 2 days to help keep them crispy.
If the chickpeas soften, simply pop them back into the oven for 5–10 minutes to crisp up again.

Nutrition

Calories: 125kcalCarbohydrates: 8gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 5mgPotassium: 134mgFiber: 2gSugar: 4gVitamin A: 292IUVitamin C: 17mgCalcium: 21mgIron: 1mg

Keyword cabbage salad, Chickpea Salad

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