Raw Cabbage Salad with Roasted Veggies and Tahini Dressing
This salad combines raw cabbage thinly sliced topped with colorful roasted veggies, crispy chickpeas, salty feta and a creamy tahini dressing.
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Salad
- Diet: Vegetarian
Ingredients
Scale
- 2 sweet potatoes, diced
- 1, 15 oz can of chickpeas
- 2 Tbsp extra-vergin olive oil
- 3 tsp salt, divided
- 1 small head of cabbage (about 1 lb)
- 2 lemons
- 1 small garlic clove
- 1/3 cup tahini
- 2 Tbsp
- 1 Tbsp honey
- 1/2 cup pecan halves
- 4 oz feta cheese
- Parsley, for garnish
Instructions
- Preheat oven to 400 degrees.
- Rinse and drain chickpeas, place chickpeas and diced sweet potatoes on cookie sheet with parchment paper and toss with olive oil. Roast for 25 min or until sweet potatoes are soft to the fork stab
- While roasting, mix together the dressing: mix tahini, juice of 1 lemon juice, garlic clove and honey.
- Chop cabbage into small bite size pieces and mix other 1 Tbsp lemon juice over the cabbage. Set aside.
- Once sweet potatoes and chickpeas are roasted, toss with cabbage. Add desired amount of dressing and mix well.
- Garnish with fresh parsley leaves.