Mediterranean Red Cabbage and Chickpea Salad
A hearty, colorful and scrumptious cabbage salad for all occasions. Cabbage is tossed with red pepper and chickpeas and finished with a dressing flavored with spices.
Servings 2
Ingredients
For the Dressing
- 1 tsp sumac
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp sesame seeds
- ½ tsp salt
- 3 tbsp lemon juice
- Zest from 1 lemon
- 2 ½ tbsp extra virgin olive oil
For the Salad
- ½ medium red cabbage 1 lb. or 450 g shredded or finely sliced
- 2 small red bell peppers sliced in short strips
- 1 can chickpeas rinsed
- 2 oz (60g) crumbled feta
- 1 tbsp pine nuts
- 2-3 tbsp finely chopped fresh spearmint
Instructions
- Prepare the dressing: In a small bowl blend the sumac, cumin, oregano, sesame seeds and salt. In a larger bowl mix the olive oil, lemon juice and zest. Add the spices and mix well.
- In a large bowl toss the cabbage, chickpeas and red pepper. Add the dressing and the crumbled feta cheese and toss again. Sprinkle the pine nuts and chopped mint and serve.
Notes
To store, cover salad and place in the refrigerator for up to 2 days.
Make ahead:
Make dressing 2-3 days ahead
Make dressing 2-3 days ahead