Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelizing your vegetables is one of the simplest flavor upgrades you can make – it takes no additional tools and creates a mouthwatering, complex palette that’s perfect for experimenting with unusual or even downright simple pairings. This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course – to be very clear, this gluten-free, vegan masterpiece is a knife and fork salad, a true meal in a bowl, just the way we like it. For my meat-eating friends, this salad pairs well with rotisserie chicken if you have a craving for additional protein!

Watch Me Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Step 1. Preheat the oven to 475 degrees F. 

Step 2. Pat the drained chickpeas very well with a kitchen or paper towel.  Add the dried chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper.  Mix with your hands and set aside.

Step 3. Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges, keeping the core intact on the wedges if you can. Arrange the wedges in a single layer on a large baking sheet.

Step 4. Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.

Step 5. Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned.

Step 6. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

Step 7. While the vegetables cook, make the dressing: add the tahini and yogurt to a glass bowl or jar and whisk together. Add the rest of the dressing ingredients and whisk to completely combine.  

Step 8. On a large serving platter, lay out all of your cabbage wedges.  Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas. 

Step 9. Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve

Step 10. Enjoy!

What Else Can I Use?

  • Feel free to use purple cabbage instead of green.  I suggest green because it’s more visually appealing in my opinion, but you do you!
  • If you have extra dill, mint, or cilantro hanging around feel free to throw some herbs on top with the fennel fronds before serving.
  • When I call for “olive oil” I’m referring to light or regular olive oil as opposed to extra-virgin which has a stronger taste.  You can also use avocado, vegetable, sunflower, or canola oil.
  • If you want to add some animal protein, rotisserie chicken would be great in here.
  • If you’re one of the lucky ones that has grilling weather in January, these cabbage wedges can be thrown on the grill instead of cooked in the oven.

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is special because:

It’s easy! The cabbage and chickpeas cook separately, but at the same temperature and time.

Cabbage is inexpensive and lasts a long time in the fridge, so it’s easy to whip this salad up anytime

This is a knife and fork kind of salad, aka a meal in a bowl!

Got another can of chickpeas? You’ll want to check out…

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten-Free)

Arugula And Blistered Tomato Salad With Creamy Balsamic Dressing (Vegan, Gluten-Free)

Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)

If you make my Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.

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Caramelized Cabbage Salad with Fennel, Chickpeas and Tahini Yogurt Dressing (Vegan, Gluten-Free)

A knife and fork style cooked salad that will have your mouth watering and your friends asking for the recipe…
5 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad, Salad Dressing
Servings 6
Calories 204 kcal

Ingredients
  

Salad:

  • 1 15-oz can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 1 medium to large head of green cabbage
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • 1 small head of fennel sliced thin and fronds reserved for finishing

Dressing:

  • ¼ cup tahini
  • ¼ cup unsweetened plain yogurt dairy-free or cow’s milk works, just don’t use Greek as it’s too thick
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove grated or finely minced
  • Kosher salt
  • 2 tablespoons cold water

Instructions
 

  • Preheat the oven to 475 degrees F.
  • Pat the drained chickpeas very well with a kitchen or paper towel. Add the dried, cooked chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper. Mix with your hands and set aside.
  • Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges (keeping the core intact on the wedges if you can, to make handling them easier.) Arrange the wedges in a single layer on a large baking sheet. If they overlap a little it’s okay, they will shrink a little as they cook.
  • Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
  • Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

While the vegetables cook, make the dressing:

  • Note: if your tahini has been around for a little while and is hard, you’ll want to use a blender or immersion blender to get it mixed into the dressing well.
  • Otherwise, add the tahini and yogurt to a glass bowl or jar and whisk together.
  • Add the rest of the dressing ingredients and whisk to completely combine. If the dressing appears too thick, add a tablespoon more of water at a time until it reaches desired consistency.

Then, assemble:

  • On a large serving platter, or plates, lay out all of your cabbage wedges. Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
  • Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve.

Nutrition

Calories: 204kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 58mgPotassium: 493mgFiber: 6gSugar: 8gVitamin A: 242IUVitamin C: 61mgCalcium: 110mgIron: 2mg
Keyword Cabbage, chickpeas, Hungry Lady Salads, salad
Tried this recipe?Let us know how it was!

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10 thoughts on “Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing”

  • 5 stars
    Fantastic. This one’s a keeper! The only tweaks I made was to carmelize the fennel a bit stovetop to take the edge off. Paired with seared salmon it was outstanding. Thanks for the recipe!

  • 5 stars
    Snowed in with cabbage and craving something that felt fresh, filling and warmly delicious after a weekend of freezing rain and snow. The best part is that it’s easily adaptable to alterations considering I made it with what I had. i served it on a bed of arugula, subbed white onion for fennel, toasted sliced almonds instead of chickpeas. Serve with lemon wedge. Pairs great with salmon. Great dish. I want to try it with red cabbage nexf

  • 5 stars
    Absolutely delicious! I have made Al of your salads, and while they are all incredible, this one may be my favorite! I wonder if roasted cauliflower would be a nice addition? I’m going to give that a try next time!

  • This was a wonderful salad. All of your salad and soups have been really good. This salad may require a place of its own in my salad arsenal.
    Will this keep in the fridge like the other Hungry Lady Salads?

    • I’m so glad you loved it Snow!
      Being a cooked salad it is designed to be enjoyed straight away but the cabbage is hardy enough that it should keep relatively well for a couple of days. Let me know if you give it a go!
      Kat.

  • 5 stars
    Omgosh, this salad is absolutely amazing! The coolness of the dressing with warm cabbage, and crunchy chickpeas, along with the fennel satisfies all mouth feels. I’ve made many of your salads and you never disappoint! Thank you for sharing your delicious recipes.

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