Lunch · Lebanese · 10 min
Tabbouleh-Style Braised Cabbage and Chickpea Salad with Galangal-Champagne Vinaigrette
- Calories
- 151
- Protein
- 8g
- Carbs
- 15g
- Fat
- 5g
Ingredients
- 17.3 g Chickpeas (garbanzo beans), raw
- 80.7 g Cabbage, raw, shredded
- 0.6 g Chia seeds, dried
- 0.2 g California Champagne Vinegar
- 0.2 g Galangal powder
Method
- 01Soak the dried chickpeas overnight, then simmer in boiling water until tender, about 45 minutes. Drain well.
- 02Finely shred the raw cabbage into thin ribbons, keeping the texture light and crisp.
- 03In a small bowl, whisk together the champagne vinegar, a pinch of salt, and the galangal powder to bloom the aromatic spices.
- 04Toss the cabbage and cooked chickpeas together in a large mixing bowl. Add the vinaigrette, folding gently to coat without bruising the greens.
- 05Sprinkle the chia seeds over the top for a light crunch.
- 06Plate immediately in a shallow bowl, ensuring the aromatics are well-distributed, and serve at room temperature to preserve the crispness of the cabbage.
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