Baked Cabbage, Carrot and Chickpea Salad (vegan)
This Baked Cabbage, Carrot and Chickpea Salad (vegan) is a delicious warm salad recipe.
- Author: Kristi roeder
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: american
Baked salad ingredients
- 1 small cabbage - roughly chopped
- 2 cups carrots - sliced
- 1 can chickpeas - drained
- 2 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Dressing ingredients
- 3 scallions (these will be baked)
- 1/2 cup oil
- 1/3 cup apple cider vinegar
- 1/4 cup basil (from 1 8 oz container)
- 2 tablespoons maple syrup
Other ingredients
- 1 cucumber - diced
- 1 cup pistachios
- Preheat oven to 425 degrees. Add cabbage, carrots, scallions and chickpeas to a sheet pan lined with parchment paper. Coat veggies with oil and spices. Bake for 30 minutes.
- Once scallions are done cooking, roughly chop them and add them to a food processor with all dressing ingredients. Blend until smooth.
- Add baked cabbage, carrots and chickpeas to a large bowl with the cucumber and pistachios. Pour over dressing and toss salad until everything is coated with dressing and mixed. Divide out salad and serve.
Keywords: baked salad, baked cabbage salad, healthy salad