Tabbouleh-Style Braised Cabbage and Chickpea Salad with Galangal-Champagne Vinaigrette

Soak the dried chickpeas overnight, then simmer in boiling water until tender, about 45 minutes. Drain well.

Finely shred the raw cabbage into thin ribbons, keeping the texture light and crisp.

In a small bowl, whisk together the champagne vinegar, a pinch of salt, and the galangal powder to bloom the aromatic spices.

Toss the cabbage and cooked chickpeas together in a large mixing bowl. Add the vinaigrette, folding gently to coat without bruising the greens.

Sprinkle the chia seeds over the top for a light crunch.

Plate immediately in a shallow bowl, ensuring the aromatics are well-distributed, and serve at room temperature to preserve the crispness of the cabbage.