In the realm of healthful eating, salads often steal the spotlight for their versatility and nutrient-rich profiles. Today, I want to share with you a delightful recipe that not only tantalizes your taste buds but also nourishes your body from within.

This Warm Cabbage Salad with Quinoa and Chickpea Crumble is a celebration of vibrant colors, textures, and, most importantly, wholesome goodness.

Let's dive into the kitchen and explore the magic of this nutritious ensemble!

Ingredient Spotlight:

Chickpeas: Our star ingredient, chickpeas, brings a plethora of health benefits to this dish. These mighty legumes are not only a fantastic source of plant-based protein but also boast a considerable amount of fiber, aiding in digestion and promoting satiety.

Additionally, chickpeas are rich in essential vitamins and minerals, including folate, iron, and manganese, supporting overall health and well-being.

Recipe: Warm Cabbage Salad with Quinoa and Chickpea Crumble

Ingredients:

• 1 1/2 cups chickpeas, canned, drained, and rinsed
• 1/2 head green cabbage, medium, thinly sliced
• 1/2 head red cabbage, medium, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon oregano, dried
• 1 cup quinoa, cooked
• 1/2 red onion, small, thinly sliced
• Salt, to taste
• Black pepper, to taste

Directions

Preheat oven to 400°F.
Line two baking pans with parchment paper.
Drain and rinse the chickpeas and dry with a paper towel.
Prep vegetables according to instructions.

In a bowl, toss chickpea with 1 tablespoon olive oil, oregano, and some salt and pepper to taste. Stir to coat and add to baking sheet. Place in oven for about 30 minutes until very crispy and dry.

In an another bowl, toss sliced cabbages with 1 tablespoon olive oil and some salt and pepper to taste. Massage cabbage until well-coated. Place in oven for approximately 15 minutes until wilted.

Cabbages will be cooked before the chickpeas so watch both.

Place warm cabbage in bowl with cooked quinoa and toss to coat.

Place chickpeas in a food processor and pulse until crumbled.

Toss cabbage-quinoa mixture with red onions and enough dressing to coat. Season with salt and pepper to taste.

Serve warm cabbage-quinoa mixture topped with chickpea crumble.

Dressing:
Ingredients:

3 Tbs Dijon mustard
1 tsp garlic, minced or pressed
1 tsp maple syrup
3/4 cup olive oil
1/4 cup red wine vinegar

Directions

Mince or press garlic.
Add ingredients for dressing to a mason jar and shake vigorously. Adjust to taste.

Conclusion: With a harmonious blend of nutritious ingredients and a burst of flavors, this Warm Cabbage Salad with Quinoa and Chickpea Crumble is more than just a meal—it's a celebration of health and well-being.

Whether you're seeking a satisfying lunch option or a vibrant side dish, this recipe promises to delight your senses while nourishing your body.

So, gather your ingredients and embark on a culinary journey that embraces the goodness of whole foods.