The kitchen filled with the vibrant aroma of roasting chickpeas, crispy and golden, and I knew this was a moment destined to lead to something extraordinary. This recipe for cabbage salad combines a medley of textures and flavors, taking just about 35 minutes to prepare. The creamy vegan Caesar dressing pairs beautifully with the crunch of the cabbage, making it a delightful dish that you’ll return to again and again.
This recipe is perfect for anyone looking for a fresh and healthy meal option, ideal for warm weather gatherings or when you want to brighten up a weekday dinner. You can easily prepare the salad ahead of time, and it stores well for a quick and satisfying lunch the next day.
Why You’ll Love This Recipe
- The chickpea croutons provide an irresistible crunch.
- The creamy dressing brings a burst of flavor in every bite.
- It’s a quick, one-bowl meal that comes together in under 35 minutes.
- This salad is versatile, making it easy to customize with your favorite ingredients.
What You’ll Need
Here’s everything you’ll need to make this delicious cabbage salad.
For the Salad
- 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked)
- 1 small head of green cabbage, shredded
For the Dressing
- ¼ cup hummus
- Zest of one lemon
- Juice of 2 lemons
- 1 teaspoon Dijon mustard
- 1/3 cup nutritional yeast
- 2 tablespoons chopped capers
- 1 tablespoon caper juice
- 2 garlic cloves, pressed or grated
- 2 tablespoons olive oil (optional)
- 1 teaspoon maple syrup or to taste
For Serving
- Olive oil (optional)
- Paprika
- Garlic powder
- Salt to taste
Use lemon juice for extra acidity if needed.
Substitutions & Swaps
- Use tahini instead of hummus for a nutty flavor.
- Swap nutritional yeast for grated vegan parmesan.
- Replace chickpeas with white beans for a different taste.
- Use apple cider vinegar in place of lemon juice.
How to Make It
Let’s prepare this refreshing salad step by step.
Preheat the oven
Preheat the oven to 400°F (200°C) for the chickpea croutons.
Roast the chickpeas
Toss the chickpeas with olive oil, paprika, garlic powder, and salt on a baking sheet. Bake for about 20 minutes, or until golden and crispy, stirring halfway through for even cooking.
Blend the dressing
Combine the hummus, lemon zest, lemon juice, Dijon mustard, nutritional yeast, capers, caper juice, garlic, olive oil, and maple syrup in a blender. Blend until smooth and adjust seasoning to taste.
Assemble the salad
In a large bowl, combine the shredded cabbage with the dressing and toss to coat evenly. Finally, top with the crispy chickpea croutons before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to the dressing.
Reheat: Enjoy cold; no reheating needed.
Tips for Best Results
- Roast the chickpeas until they are extra crispy for the best crunch.
- Adjust the lemon juice based on your taste preference for acidity.
- Make the dressing a day ahead for enhanced flavors.
- Substitute with seasonal veggies to add more variety.
Serving Suggestions
- Serve alongside grilled vegetables for a balanced meal.
- Pair with quinoa for a hearty lunch option.
- Enjoy as a side dish at your next barbecue.
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