Creamy Winter Cabbage Salad with Crispy Chickpeas
I wanted to share with you a nutritious, colourful and 100% vegan salad recipe! This salad explodes with flavour, texture and creaminess thanks to Hellmann’s Canada Plant Based Mayo!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 20 minutes
Ingredients
Crispy Chickpeas
- 2 tin (398 ml each) chickpeas, rinsed and drained
- 2 tablespoons (30 ml) sesame seeds
- 3 tablespoons (45 ml) vegetable oil
- 1 teaspoon (5 ml) curry powder
- 1/2 teaspoon (2.5 ml) turmeric powder
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Creamy Lime Dressing
- 1/3 cup (70 g) Hellmann’s Plant Based Mayo
- Zest of 1 lime, well washed
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 ml) maple syrup
- 1 clove of garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Cabbage Salad
- 6 cups (450 g) finely sliced red cabbage
- 3 cups (210 g) sliced radicchio
- 2 red apples, julienned
- 1/2 cup (20 g) roughly chopped fresh mint
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Preparation
Crispy Chickpeas
- Preheat the oven to 425°F, with the rack in the centre. Place a baking sheet in the oven to heat through. This step will make the chickpeas crispier.
- Place the drained chickpeas on absorbent paper to remove as much water as possible. Again, this step is crucial for crispy chickpeas.
- In a bowl, combine the chickpeas, sesame seeds, oil, curry powder, turmeric, salt and cayenne pepper.
- Carefully remove the baking tray from the oven and place the chickpeas on it, making sure they are not stacked on top of each other. Bake for 20 minutes, stirring half way through.
Creamy Lime Dressing
- Mix all the dressing ingredients in a bowl.
Cabbage Salad
- If you have a little more time, I recommend making the dressing and salad first, and letting the salad soak up the creamy dressing while the chickpeas cook. It’s even better!
