CHICKPEA AVOCADO CABBAGE SALAD Recipe with Healthy Salad dressing | Easy Vegetarian & Vegan Meals

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Drain well 1 can of cooked chickpeas or 2 cups of home cooked Chickpeas. Let it sit in the strainer to get rid of excess liquid.

Remove any dry outer leaves from the cabbage and thoroughly wash the whole cabbage. Cut half a head of cabbage into quarters and remove the core. Shred the cabbage and chill it in the refrigerator until ready to use.

Pre-heat the oven to 400F. Transfer the chickpeas to a bowl. Add salt, paprika, black pepper, cayenne pepper & olive oil. Mix well. Spread it out on a baking tray lined with parchment paper in one layer. Bake at 400F for about 20 to 30 minutes to the desired doneness.

To make the dressing: Add the avocado, plant-based plain yogurt, green onion, cilantro, garlic clove, jalapeno, salt, dijon mustard, maple syrup, olive oil, lime/lemon juice to a chopper. Blend it well and chill it in the refrigerator until ready to use.

Chop the remainder 1/2 of the avocado into small pieces. Add the salad dressing to the chilled cabbage just before serving. Top each cabbage bowl with a few pieces of avocado, toasted chickpeas and some microgreens/sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary