The crisp, bright flavor of charred lemon mingling with the savory sweetness of roasted hispi cabbage creates a delightful harmony in this vibrant dish. The Shredded Hispi Cabbage & Charred Lemon Salad takes around 45 minutes to prepare and cook, making it a quick yet impressive option for any meal. Roasting the cabbage lends a satisfying crunch while the creamy dressing beautifully ties together the various flavors.
This recipe is perfect for health-conscious foodies and vegetable lovers. Serve it as a refreshing side at your next gathering or enjoy it as a quick lunch. You can prepare the dressing in advance for added convenience.
Why You’ll Love This Recipe
- The roasted hispi cabbage delivers a delightful crunch with every bite.
- Charred lemon adds a uniquely smoky acidity that elevates the salad.
- Chickpeas provide a protein boost while keeping the dish hearty.
- Toasted pine nuts and panko breadcrumbs create a satisfying texture contrast.
What You’ll Need
Let’s gather everything you need for this delicious salad.
For the Salad
- 2 hispi cabbage, thinly sliced
- Olive oil
- 400 g can chickpeas, drained & rinsed
- 25 g panko breadcrumbs
- 15 g pine nuts
- Salt & freshly ground black pepper
For the Dressing
- Extra virgin olive oil
- 1 unwaxed lemon, sliced
- 1 tbsp maple syrup
- 1 garlic clove, sliced
- 1 tsp wholegrain mustard
Use fresh lemon for best flavor.
Substitutions & Swaps
- Chickpeas: Swap for white beans.
- Panko breadcrumbs: Use regular breadcrumbs.
- Pine nuts: Substitute with walnuts or almonds.
- Maple syrup: Replace with agave syrup.
How to Make It
Follow these steps to create your salad.
Preheat the oven
Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
Mix and roast cabbage
Combine the sliced hispi cabbage, a good glug of olive oil, and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the cabbage is turning golden and crispy.
Prepare chickpeas
Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt, and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir, then pour out onto another baking tray. Roast alongside the cabbage for 20-25 minutes, or until golden brown and crunchy.
Char the lemon
To make the dressing, heat a large frying pan over medium heat and add a good glug of extra virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise.
Blitz the dressing
Transfer the lemon slices to a food processor, along with any oil left from the pan, and combine with the maple syrup, garlic, mustard, 2 tbsp extra virgin olive oil, and a good pinch of salt and black pepper. Blitz into a rough paste (it won’t be pourable like a regular dressing, but this is what we want!). Taste and adjust the seasoning, if needed.
Toast the toppings
Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly).
Assemble the salad
Toss the roasted hispi cabbage and half of the roasted chickpeas with a generous spoonful or two of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas, toasted breadcrumb mixture, and a good crack of black pepper.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, salad quality decreases after freezing.
Reheat: Not recommended; best served cold.
Tips for Best Results
- Ensure your chickpeas are dry for maximum crunch.
- Adjust seasoning in the dressing to suit your taste.
- Use fresh hispi cabbage for optimal flavor and texture.
- Keep an eye on the breadcrumbs as they can burn quickly.
Serving Suggestions
- Serve alongside grilled meats for a bright contrast.
- Pair with crusty bread for a light lunch.
- Ideal for potlucks or family gatherings.
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