Roasted Chickpea Salad


Almost the entirety of my 20s, I believed that cabbage was to be eaten only in one way, the way Maharashtrians make a simple Cabbage Saute. There was no way I would have believed that several years later, I would devour Cabbage in its raw format such as this salad. This Salad is great as a meal or as an accompaniment to a wonderful soup such as Butternut Squash soup is its cold where you live or Avocado Cucumber Soup if its rather Hot where you live.

Serves 1 for Lunch or 2 as a side salad

  • Purple Cabbage chopped 1/2 of small head
  • Chickpeas 1 can rinsed
  • Cherry Tomatoes about 12
  • Onion chopped 2 Tbsp
  • Corn Tortilla 2
  • Adobo Chipotle Chili powder – 1 1/2 tsp
  • Olive Oil 1 1/2 Tbsp
  • Cucumber cut small (optional) – 1 mini
  • Cilantro for garnish
  • Salt and Pepper as needed


  1. Preheat oven to 350°F. Remove Chickpeas from the can and rinse them well. Gently pat with a Kitchen towel to remove excess water and spread on a cookie sheet. Sprinkle Adobo Chipotle Chili on top and mix well using your hands. Pour over the Olive Oil so that all of the chickpeas are coated. Place in the oven and bake for about 20 to 25 minutes until medium Crisp.
  2. Cut Purple Cabbage, Cucumber, Onion and Tomatoes and set aside.
  3. Remove the Chickpeas from oven when done.
  4. Place the Tortilla in the oven. Let the oven be in the off stage. Remove after about 5 minutes when its crisp. Cut Strips.
  5. Mix all the ingredients above and garnish with Cilantro.
  6. You can eat the Salad as is or pour choice of dressing such as Cilantro Vinaigrette or Thai Peanut Dressing






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