Red Cabbage And Chickpea Salad Recipes

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RED CABBAGE AND GRAPE SALAD



Red Cabbage and Grape Salad image

Grapes make a great addition to this salad making it both sweet and savory. Don't forget to let this sit for at least 20 minutes before serving to help marry all the flavors and also soften the cabbage slightly. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

THE BEST RED CABBAGE SALAD



The Best Red Cabbage Salad image

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

Steps:

  • Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
  • Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

CABBAGE WITH CHICKPEAS



Cabbage with Chickpeas image

Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea!

Provided by Sackville

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 onions, peeled and finely sliced
1 unwaxed lemon, skin grated to remove zest
3 tablespoons olive oil
1 (400 g) can chickpeas
300 g cabbage
4 cloves garlic, minced and mixed with
1/2 teaspoon salt
salt & freshly ground black pepper
30 fresh mint leaves, about
Greek yogurt, to use when serving

Steps:

  • Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
  • Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
  • Meanwhile, drain and rinse the chickpeas.
  • Shake dry.
  • Remove the stalk from the cabbage and shred into strips.
  • Wash and shake dry.
  • Take the mint leaves and shred finely.
  • When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
  • Cook for a few minutes, then add the cabbage.
  • Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
  • Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
  • Stir well and cook for 3-4 minutes before turning off heat.
  • Taste and adjust the seasoning.
  • Leave to rest and cool slightly before topping with a dollop of yoghurt.

Nutrition Facts : Calories 271.3, Fat 11.5, SaturatedFat 1.6, Sodium 607.3, Carbohydrate 39.1, Fiber 8.6, Sugar 6.2, Protein 7.3

ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS



Roasted Cabbage Caesar Salad With Chickpeas image

This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.

Provided by Hetty McKinnon

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
1/2 cup extra-virgin olive oil, plus 2 to 3 tablespoons more
6 garlic cloves (1 peeled and 5 unpeeled)
1 lemon
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds green cabbage (about 1 medium head), cut into 8 wedges, core intact so that the wedges stay together (see Tip)
1/2 cup mayonnaise
2 tablespoon capers, drained and finely chopped
Parmesan, shaved or grated, for serving
Handful of soft herbs, such as parsley or basil

Steps:

  • Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
  • In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
  • Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
  • Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
  • After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
  • Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
  • To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad With Red Onion and Tomato image

Make and share this Chickpea Salad With Red Onion and Tomato recipe from Food.com.

Provided by tdlopez

Categories     Beans

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onions, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1/2 cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 263.3, Fat 11.8, SaturatedFat 1.6, Sodium 409.1, Carbohydrate 33.5, Fiber 6.7, Sugar 1.2, Protein 7.3

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