Feb 19, 2013

Cabbage & Chickpeas

This cabbage salad is a creation all on my own. I'm not sure what possessed me to make this combo but it is absolutely delicious and super easy. Did I mention that it not only tastes good but it's good for you, too? The cabbage is more sustainable than ordinary lettuce so it's a hearty enough dish to serve as an entree, plus it will last in the fridge a few days... great to take to work, a luncheon or a shower! 

One whole organic red cabbage
Two cans of organic garbanzo beans (chickpeas)
Handfull of chopped organic parsley
Mustard (Preferably brown/whole seed)
Olive Oil
Rice Vinegar
Garlic Salt

Cut the cabbage into quarters and place into a pot of boiling water. Let cook for 5 minutes - careful not to overcook so that the cabbage maintains it's crunch. Meanwhile make the dressing with three parts mustard, one part olive oil and one part rice vinegar. Feel free to make as little or as much dressing as you'd like, you can always use leftover dressing for another salad. After cabbage is finished, let cool and discard the outside leaves. Chop remaining cabbage into bite sized pieces. Mix all ingredients in a bowl, add garlic salt & pepper to taste, and garnish with parsley.
Enjoy! xo

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