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