Baked Cabbage, Carrot and Chickpea Salad (vegan)
This Baked Cabbage, Carrot and Chickpea Salad (vegan) is a delicious warm salad recipe.
Ingredients
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
- ½ cup oil
- ⅓ cup apple cider vinegar
- ¼ cup basil from 1 8 oz container
- 2 tablespoons maple syrup
Other ingredients
- 1 cucumber - diced
- 1 cup pistachios
Instructions
- 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.
Notes
This makes about 4 servings of salad
Nutrition
Calories: 715kcalCarbohydrates: 54gProtein: 16gFat: 52gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gTrans Fat: 0.1gSodium: 988mgPotassium: 1273mgFiber: 17gSugar: 20gVitamin A: 11537IUVitamin C: 93mgCalcium: 225mgIron: 5mg
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