This simple roasted chickpea salad utilizes easy-to-find winter vegetables like red cabbage and mushrooms for a speedy lunch to make at home or pack for work or school, with plenty of protein and greens.
Course Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Ingredients
Roasted Chickpeas and Mushrooms
220grams/ 1 cup cooked chickpeas
100grams/ 6 medium mushroomssliced
50grams/ 1/2 medium yellow onionsliced
1teaspoonoil
½teaspooncumin
½teaspoonsea salt
½teaspoonpepper
¼teaspooncayenne pepperto taste
Dressed Cabbage
250grams/ 1/2 small red cabbage
Juice of 1/2 a lemon
½teaspoonpepper
¼teaspoonsea salt
¼teaspooncoconut sugar
To assemble
60grams/ 2 cups baby spinach or other greens
40grams/ 1/4 cup sunflower seeds or a mix of seeds
Preheat the oven to 200C / 400F. Place all of the ingredients for the roasted vegetables onto a baking sheet and use your hands to mix until everything is fully coated in the spices. Roast for 20-25 minutes, or until golden.
To make the dressed cabbage, slice the cabbage very thinly with a sharp knife or mandolin and add to a bowl. Mix with the lemon juice and spices, using your hands to massage it, and let it sit for at least ten minutes before serving.
To assemble the salads, layer the spinach, roasted veggies, cabbage, and pickled onions. Top with the seeds and add a generous dollop of hummus to the side. Serve hot or cold. This will keep in the fridge for a couple of days, especially if the elements are stored in separate containers.