ROASTED CABBAGE SALAD WITH CRUNCHY PEANUT VINAIGRETTE & CANDIED HONEY SESAME CHICKPEAS!

Crunchy peanut vinaigrette over creamy peanut sauce. Fight me. 🥬

Here’s the thing about roasted cabbage: char the edges & it stops being sad boiled cabbage & starts being the best base for texture you’ve ever had. Pile on crispy honey sesame chickpeas, then drown it all in a peanut sesame vinaigrette that’s shaken, not blended — so it stays crunchy instead of creamy. Use @latourangellelife cooking oils— they are the only ones I use because they are simply the best!
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For the cabbage:
1 head cabbage, chopped
1 tbsp La Tourangelle olive oil
1 tbsp La Tourangelle sesame oil
1/2 tsp salt
Pepper to taste
1/2 cup matchstick carrots
1 cup chopped arugula
1/3 cup chopped cilantro
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For the dressing:
1/4 cup peanuts
1/4 cup La Tourangelle olive oil
1 tbsp La Tourangelle sesame oil
3 tbsp fresh chopped cilantro
1 tsp fresh grated ginger
1 clove garlic
1/2 tsp salt
3 tbsp tamari soy sauce
3 tbsp honey
2 tbsp rice vinegar
1/2 tbsp red pepper flakes
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For the chickpeas:
1 15-oz can chickpeas, rinsed and drained
2 tbsp honey
1/2 tbsp @latourangelle olive oil
1/2 tsp salt
1 tbsp sesame seeds
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1️⃣Preheat the oven to 425.2️⃣ Add the cabbage to a sheet pan, then add the olive oil, sesame oil, salt and pepper. Toss to combine then place it in the oven for 30-35 minutes, tossing halfway.3️⃣Pat the chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes. Remove from the oven and add the honey, olive oil, salt and sesame seeds and toss to coat. Place them back in the oven for 8 minutes, until the honey is caramelized. Remove, toss to ensure the sesame seeds stick and then allow them to cool completely. 5️⃣While everything roasts, make the dressing. Add everything to a bowl or jar and mix well to combine.6️⃣Next, add the carrots, arugula and cilantro to the cabbage pan and toss. Add the cabbage to a bowl, then the chickpeas and dress to taste.
#cabbage #salads #healthyfood