Roasted Cabbage Caesar Salad With Chickpeas
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2(15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
- ½cup extra-virgin olive oil, plus 2 to 3 tablespoons more
- 6garlic cloves (1 peeled and 5 unpeeled)
- 1lemon
- Kosher salt (Diamond Crystal) and black pepper
- 2½ to 3pounds green cabbage (about 1 medium head), cut into 8 wedges, core intact so that the wedges stay together (see Tip)
- ½cup mayonnaise
- 2tablespoon capers, drained and finely chopped
- Parmesan, shaved or grated, for serving
- Handful of soft herbs, such as parsley or basil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
942 calories; 64 grams fat; 9 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 20 grams polyunsaturated fat; 76 grams carbohydrates; 23 grams dietary fiber; 18 grams sugars; 23 grams protein; 1252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
- Step 2
In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
- Step 3
Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
- Step 4
Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
- Step 5
After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
- Step 6
Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
- Step 7
To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.
Tip
- You can also use purple or savoy cabbage, but adjust time as savoy tends to cook faster.
Private Notes
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Cooking Notes
Patrick Cooley
Amazing recipe! The roasted chickpeas make this recipe truly pop. I made also made a version of the 4x the lemon juice in the dressing and served over a bed of chopped basil & mint - also amazing
Nancy
Cooking.NYT is such a font of good ideas and easy access that it spurs many more good ideas. I like the Caesar dressing and amped it up a bit with some parsley and chives. Next up for me is to dress the cabbage with the inestimable Tahini Ranch Dressing, which lends itself to all kinds of tinkering.
Ottonomous
LOVED this! I doubled the capers and used a Meyer lemon, otherwise stuck to the recipe pretty closely. Really enjoying it!
Meg
I had Meyer lemons so the peel was quite thin and it burned. Next time I will add the lemon peel at the halfway mark. There was also far too much olive oil left to waste in the garbanzo bean cookie sheet so I will cut it back next time. I left the water out of the dressing and doubled the lemon juice because I really wanted it to be tangy. I had fresh basilI, Which added a lovely fresh note. The caramelized cabbage was a revelation. I may never again make cabbage any other way.
RU Kidding
Take a look at step 3. Also, reread Steps 1 & 2.
Steve H
It was OK. Don't think I will bother making it again. The chick peas were good.
MichaelMc
Delightful early-spring lunch! I made this to share with my daughter who is vegan. I subbed soy-mayonnaise for regular. I had red cabbage on hand so used that. The parsley in the garden box is growing and the cress green leaves set off the other colors beautifully. I loved the layers of garlic, the crispy lemon peal and garbanzos. She liked the creamy-briny dressing. I’ll definitely make this again.
Dana
This was shockingly delicious and satisfying! I did a more traditional dressing using anchovy paste in place of the capers, because we aren't vegan and I love the flavor of anchovy paste, but otherwise cooked and ate this exactly as written. It may be a new favorite option for Meatless Mondays at our house.
james
I've been making a version of this Caesar dressing for years to great reviews--then rave reviews when I revealed I used no egg yolks but mayo. I use less mayo, more EVOO, no capers but a healthy squirt of Cento anchovy paste, lemon zest and more lemon juice than this recipe.
Sarah B
This was great! Putting the chickpeas on the top shelf made the roasted chickpeas crispier than most. Subbed half the mayo for yogurt in the dressing and added a Tbsp of tahini and some chopped parsley.
Words have actual meaning
Recipe is stated correctly- neither “plant based Parm” nor vegan mayo is actually parm or mayo- they are substitutes for the actual items, per definition
Linda Przybysz
We really enjoyed this recipe! Loved the roasted chickpeas. We substituted non-fat plain Greek yogurt for the mayo in the dressing, which added a healthier pop. We will fix again.
MW
This was amazing, even my cabbage hating family liked it. I added crispy fried sage leaves and sauteed breadcrumbs to the top. I made double the amount of dressing and have been using it for other salads and broiled vegetables this week
Erica
I'd leave out the mayonnaise. It curdled with the lemon juice and added a weird taste (and I LOVE mayonnaise!). Maybe a cheese like feta would be better,
Gale S
Really great! Instead of adding a little water to the dressing, I added liquid from capers. It gave it an added zing. I might add some chopped garlic in addition to the roasted garlic for a more flavor. Question: Was this salad meant to be eaten hot, directly from the oven, warm, or at room temperature?
Gale S
Should this salad be served hot out of the oven, room temperature, or cold?
Claude
One thing I have found in making this is that the chickpeas can pop like popcorn and bounce around in the oven. I roast them in a small roasting pan now, with a wire rack on top to keep them from leaving the pan.
Ashley S.
The dressing in this salad slaps. Roasted garlic mashed into a paste? I was prepared to go all in with an anchovy recipe, but following the recipe worked out great! One alteration for next time, I might thinly shred the cabbage and toss the cabbage in the dressing before topping with cheese, herbs, lemon and chickpeas. Just to make it a little easier to eat!
Claude
Great recipe, though I found one can easily cut the chickpea quantity in half.
skylar
I LOVE this recipe. Such a fun and tasty way to experiment with cabbage. It works as a complete dinner thanks to the beans or could be a yummy side salad. I like to add an anchovy or two to the dressing and top the whole salad with a little extra lemon juice. Also, any white bean can be subbed in for the chickpeas. I recently used butter beans, prepared the same way. Also, adding in a sprig of rosemary or thyme to the beans while they roast gives them an extra layer of flavor.
Nm
Replaced parmesan w/white cheddar and skipped mayo. Reduced cabbage & Cut cabbage into wedges. Skipped chickpeas but added cauliflower, onions & carrots. Did it last week & my husband LOVED it.
Diane
Wow — mind blowingly good. It makes an elegant, unique dish out of very basic ingredients. I’ve never had cabbage like that before. And it’s quite filling. My kids loved it too (13 and 17 yo). I didn’t have a garlic head so omitted the roast garlic. It was still delicious. With the roasted garlic I imagine it would be out of this world!
Lindsey F
Pleasantly surprised by this salad! I loved the mix of textures and flavors. The dressing tastes much more like a ranch than a caesar (egg yolk, anchovies, olive oil) would be better instead.
Jessica Handy
I don't remember where I read this tip, but it is a good one: roll the chickpeas in a towel to remove the skins from the 'peas, then toss both the peas AND the skins in the EVOO and oven per directions. The chickpeas will come out SO crispy!
Kelly B
This was a weird one. I love crispy chickpeas on a salad so that part was great. I just felt like hot cabbage with a mayo based dressing was kind of gross. Seems like a lot of people loved it though- so it may just be me
Melissa
Really tasty and easy. A little light to be entire dinner, so l may top with a fried egg next time.
James
Use parchment for the cabbage b/c it aids in browning--further, placing on preheated pizza stone diminishes need to preheat pan. Add some anchovies to the dressing.
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