Roasted Chickpeas and Cabbage #salad #saladrecipe

@THEMAKINGMASTER Roasted Chickpeas and Cabbage

Cre by @plantbasedrd

2 tbsp avocado oil

1. 15 oz can chickpeas, drained and rinsed

1/2 tsp thyme

2 cups green cabbage, shredded

2 cups red cabbage, shredded

2 shallots, sliced

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp fennel seeds

Kosher salt as needed

Sesame Herb Salad

2 scallions, thinly sliced

1/3 cup cilantro, stems removed and roughly chopped

1 fresno pepper, deseeded and thinly sliced

1 tbsp toasted sesame seeds

1 tsp toasted sesame oil

1 tsp maple syrup

Maple Miso Dressing

1 tbsp white or yellow miso paste

1 tbsp tamari

1 tbsp rice wine vinegar

3 tbsp maple syrup

1 tbsp toasted sesame oil

1 clove garlic, smashed

– For assembling: 3 cups cooked white Jasmine rice or quinoa

– Preheat the oven to 425F and Line two baking trays with parchment paper.

To one tray add the chickpeas along with 1 tbsp oil and a generous pinch of salt. Roast in the oven on the bottom rack for 20 mins. Remove from oven and allow the tray to cool for 10 minutes. Add the thyme and toss the chickpeas to coat. Return to the oven to roast for 10-15 mins until crispy.

– To a seperate tray add the cabbage, shallots, garlic powder, ginger, fennel seeds and a generous pinch of salt. Drizzle with the remaining oil (use more if needed) then toss to coat. Spread the cabbage into a single layer on the tray then roast in the oven until charred around the edges for 25-30 mins, tossing half way.

– In a small mixing bowl, add the scallions, cilantro, pepper, sesame seeds, sesame oil, a pinch of salt and maple syrup. Toss together and set aside.

Add all the dressing ingredients to a small blender cup and blend until smooth.

– To assemble, pile a generous serving of the cabbage into a bowl or over rice. Top with some chickpeas and the herby salad. Drizzle with a spoon or two of the dressing then enjoy.

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Shreded rested salads are the best salads especially when smothered in a creamy Maple miso dressing all the Cozy warm comfort with the added benefit that this salad can easily be eaten with a spoon now the base of this bowl uses notoriously chees chickpeas cabbage and shallots thinly Shred the Cabbage season

W Ginger fennel and garlic then roast both in the oven until the chickpeas are crispy like croutons and the Cabbage softens and chars around the edges as the oven does all the cooking you can toss together some fresh herbs and make a dressing using some gut supportive

Miso maple syrup sesame oil garlic then it’s just a matter of assembling pile on your cabbage top with the chickpeas herbs and that dressing so if you ask me