Chickpea Avocado Cabbage Nutrition Bowl with creamy dressing. Easy and Healthy Vegetarian & Vegan Meal Ideas. A perfect healthy salad recipes for your busy week.
💬 Let me know in the comments if you enjoyed my vegan creamy cabbage avocado chickpea salad recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
👉To Roast Chickpeas:
2 cups / 1 can (540ml can) of Cooked Chickpeas
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
1+1/2 Tablespoon Olive Oil
500g Cabbage (1/2 a head of a small cabbage) – washed / core removed / shredded / chilled in the refrigerator
85g / 1/2 Avocado – cut into cubes
Microgreens / Sprouts for topping
85g / 1/2 cup (firmly packed) Ripe Avocado (1/2 of a medium size avocado)
125g / 1/2 Cup Unsweetened/Plain Plant-based Yogurt (I have added oats yogurt which is a thicker consistency / Non-vegans can use regular yogurt)
40g / 1/2 Cup Green Onion – chopped
12g / 1/4 cup Cilantro – chopped
25g / 2 Tablespoon (or to taste) Jalapeno (Half of a medium size Jalapeno) – chopped
5 to 6g / 1 Garlic clove – chopped
Salt to taste ( I have added 1+1/8 teaspoon of pink Himalayan salt)
1 Teaspoon DIJON Mustard (English mustard will NOT work for this recipe)
1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
3 to 4 Tablespoon Lime or Lemon Juice (I have added 4 tablespoon because I like it a bit sour)
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.
✅Start by removing any dry outer leaves from the cabbage and thoroughly wash the whole cabbage. Now cut half a head of cabbage into quarters and remove the core. Shred the cabbage and chill it in the refrigerator until ready use. (Save the core and the outer leaves of the cabbage for soups and stews)
✅Pre-heat the over to 400F.
The chickpea would have drained well by now. Transfer the chickpeas to a small bowl and add salt, paprika, ground black pepper, cayenne pepper, olive oil. Mix well. Spread it out on a baking tray lined with parchment paper in one layer. Do not overcrowd it otherwise the chickpeas will not roast properly.
Bake at 400F in a pre-heated oven for about 20 to 30 minutes – TO THE DESIRED DONENESS. I prefer to roast the chickpeas until CRISPY ON THE OUTSIDE AND SOFT ON THE INSIDE and it took me 20 minutes in my oven to achieve that, but EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY. Do not leave it in the oven for long otherwise the chickpeas will get tough and dry (unless that’s the preference). Alternatively, you could also pan fry the chickpeas if you prefer.
✅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 chopped and blend it well. Now chill it in the fridge until ready to use.
✅ TO ASSEMBLE THE SALAD:
Start by chopping the remainder 1/2 of the avocado into small pieces. Add the salad dressing (TO TASTE) to the chilled cabbage, JUST BEFORE SERVING, that way the salad will not get soggy.
Top each cabbage bowl with a few pieces of avocado, toasted chickpeas and some microgreens/sprouts. Enjoy!
▶️ IMPORTANT NOTES:
👉 Roasting time of the chickpeas may vary depending on the type of your oven, SO ADJUST THE TIME ACCORDINGLY
👉 Alternatively, you could also pan fry the chickpeas with olive oil and spices on the stove
👉 Chill the cabbage in the refrigerator after shredding it to get it nice and cold. This salad tastes really good cold
👉 Add the salad dressing to the cabbage, JUST BEFORE SERVING. That way the salad will not get soggy
👉 Store any left overs in the fridge for up to 1 day only, no longer than that.
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