Roasted Cabbage Salad with Crunchy Peanut Vinaigrette & Candied Honey Sesame Chickpeas
Roasted Cabbage Salad with Crunchy Peanut Vinaigrette & Candied Honey Sesame Chickpeas
Ingredients
For the Roasted Cabbage
- 1 head cabbage, chopped
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- to taste pepper
- 1/2 cup matchstick carrots
- 1 cup arugula, chopped
- 1/3 cup cilantro, chopped
For the Crunchy Peanut Vinaigrette
- 1/4 cup peanuts
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 3 tablespoons cilantro, fresh, chopped
- 1 teaspoon ginger, fresh, grated
- 1 clove garlic
- 1/2 teaspoon salt
- 3 tablespoons tamari soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1/2 tablespoon red pepper flakes
For the Candied Honey Sesame Chickpeas
- 1 can chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons honey
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat the oven to 425°F. Prepare two separate sheet pans for the cabbage and chickpeas.
⏱️ 5 min•🌡️ 425
- 2
On one sheet pan, add the chopped cabbage. Drizzle with 1 tablespoon olive oil and 1 tablespoon sesame oil. Season with 1/2 teaspoon salt and pepper to taste. Toss thoroughly to combine, ensuring all cabbage is coated. Place the sheet pan in the preheated oven.
⏱️ 5 min•🌡️ 425
- 3
Roast the cabbage for 30-35 minutes, tossing halfway through the cooking time to ensure even charring.
⏱️ 35 min•🌡️ 425
- 4
While the cabbage begins to roast, pat the rinsed and drained chickpeas very dry with a paper towel. Spread them in a single layer on the second sheet pan. Place this sheet pan in the oven alongside the cabbage.
⏱️ 5 min•🌡️ 425
- 5
Roast the chickpeas for 20 minutes.
⏱️ 20 min•🌡️ 425
- 6
Remove the chickpeas from the oven. Add 2 tablespoons honey, 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1 tablespoon sesame seeds to the chickpeas on the sheet pan. Toss well to coat evenly.
⏱️ 3 min
- 7
Return the coated chickpeas to the oven for an additional 8 minutes, or until the honey is caramelized and the chickpeas are crispy. Remove from the oven, toss again to ensure sesame seeds adhere, and allow them to cool completely on the sheet pan. This cooling step is crucial for them to become candied and crunchy.
⏱️ 8 min•🌡️ 425
- 8
While the cabbage and chickpeas are roasting and cooling, prepare the dressing. In a bowl or jar, combine 1/4 cup peanuts, 1/4 cup olive oil, 1 tablespoon sesame oil, 3 tablespoons fresh chopped cilantro, 1 teaspoon fresh grated ginger, 1 clove garlic, 1/2 teaspoon salt, 3 tablespoons tamari soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, and 1/2 tablespoon red pepper flakes. Mix vigorously with a whisk or shake well if using a jar, ensuring it's shaken, not blended, to maintain the crunchy texture from the peanuts.
⏱️ 10 min
- 9
Once the cabbage is roasted and has slightly cooled, add the 1/2 cup matchstick carrots, 1 cup chopped arugula, and 1/3 cup chopped cilantro directly to the cabbage pan. Toss gently to combine.
⏱️ 2 min
- 10
Transfer the cabbage mixture to a large serving bowl. Top with the completely cooled candied honey sesame chickpeas.
⏱️ 2 min
- 11
Serve immediately, dressing individual portions to taste with the crunchy peanut vinaigrette.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cabbage Salad with Crunchy Peanut Vinaigrette & Candied Honey Sesame Chickpeas
For the Roasted Cabbage
- 1 head cabbage, chopped
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- to taste pepper
- 1/2 cup matchstick carrots
- 1 cup arugula, chopped
- 1/3 cup cilantro, chopped
For the Crunchy Peanut Vinaigrette
- 1/4 cup peanuts
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 3 tablespoons cilantro, fresh, chopped
- 1 teaspoon ginger, fresh, grated
- 1 clove garlic
- 1/2 teaspoon salt
- 3 tablespoons tamari soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1/2 tablespoon red pepper flakes
For the Candied Honey Sesame Chickpeas
- 1 can chickpeas, 15-ounce, rinsed and drained
- 2 tablespoons honey
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
- 1
Preheat the oven to 425°F. Prepare two separate sheet pans for the cabbage and chickpeas.
⏱️ 5 min•🌡️ 425 - 2
On one sheet pan, add the chopped cabbage. Drizzle with 1 tablespoon olive oil and 1 tablespoon sesame oil. Season with 1/2 teaspoon salt and pepper to taste. Toss thoroughly to combine, ensuring all cabbage is coated. Place the sheet pan in the preheated oven.
⏱️ 5 min•🌡️ 425 - 3
Roast the cabbage for 30-35 minutes, tossing halfway through the cooking time to ensure even charring.
⏱️ 35 min•🌡️ 425 - 4
While the cabbage begins to roast, pat the rinsed and drained chickpeas very dry with a paper towel. Spread them in a single layer on the second sheet pan. Place this sheet pan in the oven alongside the cabbage.
⏱️ 5 min•🌡️ 425 - 5
Roast the chickpeas for 20 minutes.
⏱️ 20 min•🌡️ 425 - 6
Remove the chickpeas from the oven. Add 2 tablespoons honey, 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1 tablespoon sesame seeds to the chickpeas on the sheet pan. Toss well to coat evenly.
⏱️ 3 min - 7
Return the coated chickpeas to the oven for an additional 8 minutes, or until the honey is caramelized and the chickpeas are crispy. Remove from the oven, toss again to ensure sesame seeds adhere, and allow them to cool completely on the sheet pan. This cooling step is crucial for them to become candied and crunchy.
⏱️ 8 min•🌡️ 425 - 8
While the cabbage and chickpeas are roasting and cooling, prepare the dressing. In a bowl or jar, combine 1/4 cup peanuts, 1/4 cup olive oil, 1 tablespoon sesame oil, 3 tablespoons fresh chopped cilantro, 1 teaspoon fresh grated ginger, 1 clove garlic, 1/2 teaspoon salt, 3 tablespoons tamari soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, and 1/2 tablespoon red pepper flakes. Mix vigorously with a whisk or shake well if using a jar, ensuring it's shaken, not blended, to maintain the crunchy texture from the peanuts.
⏱️ 10 min - 9
Once the cabbage is roasted and has slightly cooled, add the 1/2 cup matchstick carrots, 1 cup chopped arugula, and 1/3 cup chopped cilantro directly to the cabbage pan. Toss gently to combine.
⏱️ 2 min - 10
Transfer the cabbage mixture to a large serving bowl. Top with the completely cooled candied honey sesame chickpeas.
⏱️ 2 min - 11
Serve immediately, dressing individual portions to taste with the crunchy peanut vinaigrette.