Cabbage & Roasted Chickpea Salad

This cabbage and roasted chickpea salad served on a whipped tofu dill sauce is an easy way to get in your veggies! It’s colourful, made in under 30 minutes, and packed with plant-based protein and fibre. The recipe is oil-free and gluten-free and can easily be made nut-free (see notes). Additionally, you can choose to serve this in tortillas if you want to enjoy it as tacos instead of a sort of salad. Watch the recipe video below and grab the recipe!

Prep time: 10 minutes

Cook time: 18 minutes

Servings: 2

Ingredients

• 1 can of chickpeas (540mL)
• 3 tbsp nutritional yeast
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp smoked paprika
• 3/4 tsp garlic powder
• 1-2 tsp maple syrup or agave
• 2 cups shredded cabbage
• 1/4-1/2 red onion
• 1-2 tbsp lemon juice (juice from 1/2 lemon)
• Pinch of salt
• Fresh dill and cilantro
• Tortillas (to serve, optional)

Whipped Tofu

• 1/4 cup roasted unsalted cashews (see notes for nut-free)
• 1/2-3/4 cup water
• 200g extra-firm tofu
• 2-3 cloves of garlic
• 2-3 tbsp lemon juice (juice from 1 lemon)
• 2 tbsp nutritional yeast
• Pinch of salt
• Lots of fresh dill

Equipment

• Mixing bowl
• 1 lined baking sheet
• Blender

Instructions

1. Preheat oven to 325F.Preheat oven to 400F.
2. Start by finely shredding or slicing your cabbage and red onion, then add to a bowl with lemon juice and a pinch of salt and let pickle.
3. In a mixing bowl, add rinsed chickpeas, nutritional yeast, soy sauce, smoked paprika, garlic powder and maple syrup/agave. Mix well, then add to a lined baking sheet and roast for 16-18 minutes.
4. In a blender, add tofu, cashews, garlic cloves, nutritional yeast, lemon juice, fresh dill and water (starting with 1/2 cup, adding more if needed). Blend until smooth and creamy.
5. Finally, roughly chop fresh fill and cilantro as a topping.
6. You can either eat this dish as a sort of salad, or in tortillas as tacos. Start by adding the whipped tofu sauce, then quick pickled cabbage and red onion, roasted chickpeas, and finishing off with the chopped dill and cilantro.

Notes

*For nut-free version, use 1/4 cup sunflower seeds or 1/3-1/2 cup white beans instead of cashews.