Go Back
–+ servings
Cabbage salad topped with crispy chickpeas, parsley, and vegan Caesar dressing in a white bowl.
Print Recipe
5 from 13 votes

Cabbage Salad Recipe

The Best Cabbage Salad. Packed with plant-based protein and vitamins. 20-minutes to make. Gut-healthy, delicious, & budget-friendly.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 417kcal
Author: Nisha Melvani

Ingredients

For the chickpea croutons:

  • 2 (15-ounce) cans chickpeas drained, and rinsed (or 3 cups cooked)
  • Drizzle of olive oil (optional)
  • Dash of paprika
  • Dash of garlic powder
  • Salt to taste

For the vegan Caesar dressing:

  • ¼ cup hummus
  • Zest of one lemon
  • 2 lemons juice
  • 1 teaspoon Dijon mustard
  • ⅓ cup nutritional yeast
  • 2 tablespoons chopped capers
  • 1 tablespoon caper juice
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil (optional)
  • 1 teaspoon maple syrup or to taste

For the cabbage salad:

  • ½ medium green cabbage shredded or thinly sliced
  • Drizzle of extra-virgin olive oil (optional)
  • Salt & freshly ground black pepper to taste
  • ¼ cup chopped parsley
  • 2 tablespoons hemp hearts (optional)

Instructions

  • Preheat the oven to 425ºF or the air-fryer to 390ºF.
  • Optional: Rub the chickpeas between the layers of a kitchen or paper towel to remove the skins.
  • Season and roast chickpeas: Toss the chickpeas with olive oil, paprika, garlic powder, and salt. Either air-fry for about 12 minutes or bake for 20 minutes, or until crispy. (For extra crispy, broil for 2 more minutes after baking.)
  • Make the dressing: Meanwhile, add the hummus, lemon zest and juice, Dijon, capers and juice, olive oil, and maple syrup to a medium bowl. Grate or press the garlic into the bowl. Add water until the desired consistency. Season with salt and pepper.
  • Toss the cabbage with salt, pepper, and olive oil. Rub the cabbage to coat with the seasoning. Add the parsley, and hemp hearts.
  • Combine: Mix the cabbage with the desired amount of dressing. Top with chickpea croutons for serving.

Video

Notes

  • Instead of green cabbage, use 6 to 7 cups chopped curly kale, iceberg lettuce, or a mixture of shredded red and green cabbage.
  • More protein: Add roasted Puy or French lentils for even more protein. Roast ¾ cup cooked lentils tossed with salt and olive oil at the same time as the chickpeas.
  • Capers and juice - substitute with red wine vinegar or marinated artichoke hearts to taste
  • Nutritional yeast - use vegan parmesan instead as needed
  • Storage: Refrigerate any leftover Best Cabbage Salad in an airtight container for up to 4 days. For extra freshness, meal prep this salad and store the chickpeas, dressing, and cabbage mixture in three separate airtight containers for up to 5 days.

Nutrition

Calories: 417kcal | Carbohydrates: 56g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 227mg | Potassium: 879mg | Fiber: 18g | Sugar: 14g | Vitamin A: 586IU | Vitamin C: 101mg | Calcium: 174mg | Iron: 7mg