I'll admit...I'm a newcomer to the chickpea fan club. Frankly, I used to hate chickpeas. The only memory I have of them is when I used to see them on the salad buffet at the grocery store I worked at. I have no idea why, but they were just never appetizing to me.
I met my boyfriend who used to be vegan for many years, so chickpeas were often a staple in his diet. It wasn't until last year that I finally tried falafel (and loved it) and then branched out to channa masala (and loved it) and now I'm actually cooking with chickpeas (and loving it). This salad is filling and affordable and honestly, looks simply gorgeous.
Recipe inspired by Food52.
Ingredients (Serves 4)
One can of chickpeas
1 small lemon
1.5 teaspoon zaa'tar seasoning (recipe here)
2 tablespoons extra virgin olive oil
2 garlic cloves
Half a head of red cabbage
2 small carrots
1 tablespoon golden raisins
1/4 cup mint
1 tablespoon maple syrup
Olive oil
Salt and pepper
3 small radishes (optional, for garnish)
Instructions
Prep Your Ingredients: Preheat oven to 250ºF. Drain and wash the chickpeas. Juice and zest the lemon. Mince the garlic.Thinly slice the cabbage and carrots. Roughly chop the mint leaves. Thinly slice the radishes if using.
Roast the Chickpeas: Combine the chickpeas with juice and zest from lemon, zaa'tar seasoning and one tablespoon of extra virgin olive in an oven-proof skillet. Season with salt and pepper. Roast in the oven for 15 minutes.
Sauté the Vegetables: Heat the remaining extra virgin olive oil over medium heat and add the garlic and sauté for 30 seconds until fragrant. Add the cabbage and carrots and cook for 10-15 minutes until softened slightly. Remove from hit and stir in the raisins, mint, and maple syrup. Add the chickpeas and stir to combine. Season with salt and pepper to taste.
Plate it Up: Divide the chickpeas and cabbage between plates and garnish with fresh mint leaves and sliced radishes. Enjoy!