Charred Cabbage and Cauliflower Salad with Chickpeas, Feta and Tahini Yogurt
A warm salad with loads of flavours and textures. Charred veggies, sweet dates, crunchy pistachios, herbs, feta, tahini and more. Easy to make and the dressing is heavenly.
Ingredients
For the salad:
- 5 cups green cabbage chopped
- 4 cups cauliflower cut into small pieces (1/2”-1”)
- 3 Tbsp olive oil divided
- 1/2 cup chickpeas
- 1/3 cup red onion sliced
- 1/4 tsp smoked paprika
- 1 cup arugula
- 3 Tbsp feta cheese crumbled
- 3 Tbsp dates diced small
- 3 Tbsp parsley chopped
- 3 Tbsp roasted salted pistachios
- Aleppo pepper or red pepper flakes
For the dressing:
- 2 Tbsp tahini
- 2 Tbsp plain Greek yogurt
- 2 tsp honey
- 1 Tbsp lemon juice
- 1/2 a small garlic clove minced
- 2-3 tsp water
Instructions
- Heat the oven to 450 degrees.
- Combine the cabbage, cauliflower and 2 Tbsp olive oil on a rimmed baking sheet. Season with S&P and spread evenly.
- Place in the oven and set the timer for 10 minutes. After 10 minutes, give the mixture a stir, return to the oven and roast 5 minutes more.
- Combine the chickpeas, onion and smoked paprika in a bowl, drizzle with olive oil and season with salt. Mix well.
- Add the chickpea mixture to the baking sheet, mix all together and return to the oven for 5 minutes.
- To make the dressing, combine all dressing ingredients to a bowl and whisk until smooth. Add 2-3 tsp water to thin, if needed and season with salt.
- If at this point the vegetables are browned and a little charred, remove from the oven. If not, place the baking sheet under the broiler for a couple of minutes until there are some dark, charred pieces.
- Remove the pan from the oven and add all to a serving bowl.
- Add in the arugula, feta, dates, parsley & pistachios. Sprinkle over a big pinch of Aleppo pepper and mix.
- Drizzle the dressing over all.
Tried this recipe?Let us know how it was!