Roasted Cabbage Steaks and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This warm salad pairs thick slices of roasted cabbage with chickpeas and crunchy nuts.
This warm salad pairs thick slices of roasted cabbage with chickpeas and crunchy nuts. It’s browned on the outside and tender inside, making a lovely light dinner or simple meal.
Salads & light · 30 minutes to cook
Nutrition (per 320.7g serving): 404.8 kcal · protein 12.4g · carbohydrate 41.2g · fat 22g · sodium 528.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the cabbage through the core so the leaves stay together when you turn it over.
Tips: Drain the chickpeas well so they don’t splatter in the pan and heat up nice and fluffy.
Tips: When the edges of the cabbage are deeply golden, its sweetness and nutty aroma really come through.
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Ingredients (1 serving)
- Cabbage — 200 g
- Cooked chickpeas — 0.5 cup
- Almonds — 1 Tbsp
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp