Malfouf Salad (Lebanese Cabbage Salad)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds provide similar crunch at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often more accessible and cost-effective.

Prepare the cabbage by removing the core and boiling in salted water until tender, about 8-10 minutes.

Drain the cabbage and let it cool before slicing into strips.

Toast the pita bread in the oven until crispy, then break into pieces.

In a bowl, combine yogurt, minced garlic, lemon juice, and cumin; mix until smooth.

Layer the bottom of a serving dish with pita bread pieces.

Spread a layer of sliced cabbage over the pita bread.

Add a layer of chickpeas on top of the cabbage.

Drizzle the yogurt mixture over the chickpeas and cabbage.

Sprinkle with salt, pepper, and red pepper flakes to taste.

In a small pan, heat olive oil and toast pine nuts until golden, about 2-3 minutes.

Garnish the dish with toasted pine nuts and chopped parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens