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Cabbage Chickpea Salad

Cabbage Chickpea Salad
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Cabbage Chickpea Salad is a vibrant, nutritious, and easy-to-make dish combining crunchy shredded cabbage and hearty chickpeas, dressed with fresh lemon juice, olive oil, and herbs. Perfect as a quick meal or side, it is packed with fiber, protein, vitamins, and healthy fats, fitting vegan, gluten-free, and health-conscious diets.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded fresh cabbage
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 teaspoon red pepper flakes

Optional Add-Ins

  • 1/2 avocado, diced (for extra healthy fats)
  • 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds)
  • 1 small jalapeño, diced or 1/4 teaspoon cayenne powder (for spice)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced apple or dried cranberries (for sweetness)

Instructions

  1. Prepare the Ingredients: Rinse and drain the canned chickpeas thoroughly to reduce sodium and remove canning liquid taste. Finely shred the fresh cabbage to create a crunchy base. Chop the fresh parsley and mince the garlic for maximum flavor.
  2. Mix the Dressing: In a small bowl, combine fresh lemon juice, extra virgin olive oil, minced garlic, salt, pepper, and optional red pepper flakes. Whisk well until the dressing emulsifies, creating a balanced and flavorful mixture.
  3. Toss the Salad: In a large bowl, add the shredded cabbage and chickpeas. Pour the dressing over and toss thoroughly so every shred of cabbage is coated. Sprinkle chopped parsley on top as a fresh garnish.
  4. Let it Rest or Serve Immediately: Allow the salad to rest for 10-15 minutes if possible so the cabbage softens slightly and flavors meld. Alternatively, serve right away to enjoy maximum crunch and freshness.

Notes

  • Use fresh, crisp cabbage for the best crunch and flavor contrast.
  • Drain and rinse chickpeas well to avoid a watery salad.
  • Adjust lemon juice gradually to balance the tang to your liking.
  • Finely chop parsley to distribute freshness evenly throughout the salad.
  • Let the salad rest a short while to allow flavors to meld for richer taste.
  • The salad keeps well refrigerated for up to 3 days.
  • Do not freeze as cabbage texture will be compromised.
  • The salad is best served cold or at room temperature; no reheating needed.

Nutrition

Keywords: cabbage salad, chickpea salad, vegan salad, gluten free salad, healthy salad, quick salad, nutritious meal, easy salad recipe

Find it online: https://gourmetglazing.com/cabbage-chickpea-salad/