Lunche for 4

Roasted Red Cabbage Salad

Name: Roasted Red Cabbage Salad
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 small to medium head red cabbage; 3 tbsp extra virgin olive oil; 1 1/2 tsp kosher salt; 1/2 tsp aleppo pepper flakes; 1/2 tsp garlic powder; 1 cans (15 oz) chickpeas; 2 tsp sumac; 1/4 cup walnuts; 1 cup flat leaf parsley leaves; 1/4 cup feta in brine; 1/4 cup castelvetrano olives; 3 tbsp well-stirred tahini; 1 1/2 tbsp white wine vinegar; 2 tsp pure maple syrup; 1 clove garlic; 1/2 tsp dijon mustard; 1/4 tsp kosher salt; good pinch black pepper; 3 tbsp water

Red cabbage and chickpeas roast until tender, then combine with walnuts, herbs, feta, olives, and tangy tahini dressing.

$1.31per serving $

55 minstart to table

4servings

Middle Eastern Vegetarian Budget Lunches Side dishes Cold-weather comfort Winter Summer

Ingredients

1 small to medium head red cabbage
3 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp aleppo pepper flakes
1/2 tsp garlic powder
1 cans (15 oz) chickpeas
2 tsp sumac
1/4 cup walnuts
1 cup flat leaf parsley leaves
1/4 cup feta in brine
1/4 cup castelvetrano olives
3 tbsp well-stirred tahini
1 1/2 tbsp white wine vinegar
2 tsp pure maple syrup
1 clove garlic
1/2 tsp dijon mustard
1/4 tsp kosher salt
good pinch black pepper
3 tbsp water

Steps

Heat the oven to 425 F and line a large baking sheet.
Cut the cabbage into bite-size pieces and toss it with olive oil, salt, Aleppo pepper, and garlic powder.
Spread the cabbage and drained chickpeas on the sheet, then roast for 25 minutes, stirring once.
Toast the walnuts on the sheet for the last 5 minutes, watching closely.
Whisk the tahini, vinegar, maple syrup, garlic, mustard, salt, pepper, and water in a small bowl.
Toss the warm cabbage mixture with sumac, parsley, feta, olives, walnuts, and dressing, then serve within 55 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.