Best 4 Red Cabbage And Chickpea Salad Recipes

Tantalize your taste buds with a vibrant and nutritious Red Cabbage and Chickpea Salad, a symphony of flavors and textures that will elevate your lunch spread or dinner table. This delectable salad boasts a medley of crisp red cabbage, protein-packed chickpeas, sweet carrots, crunchy cucumber, and tangy red onion, all harmoniously united by a zesty lemon-tahini dressing. Indulge in a symphony of flavors and textures, where the crunch of the cabbage and carrots meets the softness of the chickpeas, all enveloped in the creamy embrace of the dressing. Dive into the full recipe to discover the secrets behind this delightful salad, along with variations and serving suggestions that will make it a staple in your culinary repertoire.

Here are our top 4 tried and tested recipes!

CHOPPED THAI CHICKPEA SALAD WITH CURRY PEANUT DRESSING

Chopped Thai Chickpea Salad with Curry Peanut Dressing image

Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful peanut curry dressing. Healthy, easy to make and a great way to get your veggies in!

Provided by Monique of AmbitiousKitchen.com

Categories Gluten Free Grain Free Lunch Salad Vegan Vegetarian

Time 20m

Number Of Ingredients 21

Ingredients

For the salad:
1 red bell pepper, diced
1 cup shredded carrots (from the bag)
½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
1 (15 ounce) can chickpeas, rinsed and drained
½ cup cilantro, finely chopped
¼ cup finely chopped green onion
1/2 jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons peanut butter
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon yellow curry powder
¼ teaspoon red cayenne pepper
¼ teaspoon ground turmeric
Salt and freshly ground black pepper, to taste
2-3 tablespoons warm water, to thin dressing
To garnish:
Extra cilantro
¼ cup roasted cashews

Steps:

In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency.
Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 37.8 g, Protein 10.1 g, Fat 9.5 g, SaturatedFat 1.8 g, Fiber 8.3 g, Sugar 4.1 g

ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons image

It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.

Provided by Hetty McKinnon

Categories Cabbage Chickpea Cumin Olive Oil Coriander Bread Garlic Mustard Parsley Mayonnaise Lemon #cook90 Vegetarian Dairy Free Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium purple or green cabbages (4-5 lb. total; second cabbage optional)
2 tsp. (or more) kosher salt, divided
1 3/4 tsp. freshly ground black pepper, divided
2 (14.5-oz.) cans chickpeas, drained, rinsed
1 tsp. ground cumin
1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling
1 1/4 tsp. ground coriander, divided
1/2 loaf sourdough bread (about 1/2 lb.)
2 garlic cloves, finely grated, divided
2 tsp. Dijon mustard, divided
2 Tbsp. finely chopped parsley, plus whole leaves for serving
1/2 cup vegan or regular mayonnaise
2 Tbsp. (or more) fresh lemon juice

Steps:

Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10��12 minutes.
Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS

Roasted Cabbage Caesar Salad With Chickpeas image

This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.

Provided by Hetty McKinnon

Categories dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
1/2 cup extra-virgin olive oil, plus 2 to 3 tablespoons more
6 garlic cloves (1 peeled and 5 unpeeled)
1 lemon
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds green cabbage (about 1 medium head), cut into 8 wedges, core intact so that the wedges stay together (see Tip)
1/2 cup mayonnaise
2 tablespoon capers, drained and finely chopped
Parmesan, shaved or grated, for serving
Handful of soft herbs, such as parsley or basil

Steps:

Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

CASHEW-CHICKPEA SALAD WITH CABBAGE SLAW

Cashew-Chickpea Salad with Cabbage Slaw image

Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.

Provided by Martha Stewart

Categories Salad Recipes

Time 45m

Number Of Ingredients 17

Ingredients

2 tablespoons creamy cashew butter, such as Fix & Fogg
1 tablespoon extra-virgin olive oil
1 tablespoon white or yellow miso
1 tablespoon reduced-sodium tamari
1 tablespoon finely grated fresh ginger (from a 1 1/2-inch piece)
1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
1 cup raw cashews, coarsely chopped (5 ounces)
3 tablespoons sesame seeds
1/4 cup unseasoned rice vinegar
2 teaspoons finely grated fresh ginger (from a 1-inch piece)
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups finely shredded Savoy or red cabbage, or a combination
5 medium radishes (2 ounces), trimmed and julienned (3/4 cup)
1/2 cup packed fresh cilantro leaves and thin stems, coarsely chopped
6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments

Steps:

For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

Tips:

Choose the right cabbage: Red cabbage is the traditional choice for this salad, but you can also use green cabbage or a combination of the two. Red cabbage has a slightly more peppery flavor than green cabbage, so keep that in mind when choosing your ingredients.
Shred the cabbage thinly: This will help the cabbage to absorb the dressing and become more tender.
Use a variety of chickpeas: Canned chickpeas are a convenient option, but you can also use dried chickpeas that have been soaked and cooked. If you use dried chickpeas, be sure to rinse them well before using.
Make the dressing ahead of time: The dressing for this salad can be made up to a few days in advance. This will give the flavors time to meld and develop.
Serve the salad chilled: This salad is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

Red cabbage and chickpea salad is a healthy and delicious salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover cabbage and chickpeas. With its crunchy texture, tangy dressing, and vibrant colors, this salad is sure to be a hit with everyone who tries it.