How can I make this recipe sesame-free?

If you are dealing with a sesame allergy, make the following swaps to make this allergy friendly. Swap the sesame oil for a sesame-free chili oil, extra virgin olive oil or neutral oil of your preference. You can also swap the toasted sesame seeds for finely chopped pistachios, almonds, or pepitas. Alternatively, you can also leave the sesame seeds out entirely.

Can this recipe be meal prepped?

Yes! Allow the roasted cabbage and chickpeas to cool completely before storing. Store the roasted cabbage, herb salad and dressing in separate airtight containers in the fridge for up to 4 days. Store the cooled chickpeas in a container with a loose fitting lid at room temperature on your counter for up to 3 days. If the chickpeas lose their crispy texture, you can roast them at 400F for 5-10 minutes and then allow them to cool again to regain their crispy texture.

Why are my chickpeas not crunchy?

This can happen for a number of reasons. First, make sure you dry your chickpeas off well with a kitchen towel. This will prevent your chickpeas from steaming in the oven due to the excess moisture. Avoid using too much oil. I find if the chickpeas are sitting in a lot of excess oil in the pan as they cool they tend to be softer in texture and don’t fully crisp up. And speaking of oil, I find that my chickpeas come out the most crunchy if I initially roast the chickpeas with just oil and salt and add the seasonings in the last 10 minutes of roasting. Lastly, let your chickpeas properly cool. Your chickpeas will continue to crisp up when they come out of the oven. Let them cool completely before enjoying to maximize on their crispy texture.

Roasted Cabbage Salad with Maple Miso Dressing

Description

This Roasted Cabbage Salad is topped with an easy and creamy maple miso dressing, which helps load this bowl with flavor. Fresh, easy to make and packed with nutrients.

Ingredients

Scale

Roasted Chickpeas and Cabbage

2 tbsp avocado oil
1, 15 oz can chickpeas, drained and rinsed
1/2 tsp thyme
2 cups green cabbage, shredded
2 cups red cabbage, shredded
2 shallots, sliced
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp fennel seeds
Kosher salt as needed

Sesame Herb Salad

2 scallions, thinly sliced
1/3 cup cilantro, stems removed and roughly chopped
1 fresno pepper, deseeded and thinly sliced
1 tbsp toasted sesame seeds
1 tsp toasted sesame oil
1 tsp maple syrup

Maple Miso Dressing

1 tbsp white or yellow miso paste
1 tbsp tamari
1 tbsp rice wine vinegar
3 tbsp maple syrup
1 tbsp toasted sesame oil
1 clove garlic, smashed

For assembling: 3 cups cooked white Jasmine rice or quinoa

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Instructions

Preheat the oven to 425F and line two baking trays with parchment paper. Place the chickpeas in a clean kitchen towel and pat dry.
Transfer the chickpeas to one tray along with 1 tbsp oil and a generous pinch of salt. Roast in the oven on the bottom rack for 20 minutes. Remove from the oven and allow the tray to cool for 10 minutes. Add the thyme and toss the chickpeas to coat. Return the tray to the oven to roast for 10-15 minutes until crispy.
To a seperate tray add the cabbage, shallots, garlic powder, ginger, fennel seeds and a generous pinch of salt. Drizzle with the remaining oil (use more if needed) then toss to coat. Spread the cabbage into a single layer on the tray then roast in the oven until charred around the edges for 25-30 minutes, tossing half way.
In a small mixing bowl, add the scallions, cilantro, pepper, sesame seeds, sesame oil, a pinch of salt and maple syrup. Toss together and set aside.
For the dressing, add the miso, tamari, maple syrup, vinegar, sesame oil, and garlic to a small blender cup and blend until smooth.
To assemble, pile a generous serving of the cabbage into a bowl or over rice. Top with some chickpeas and the herby salad. Drizzle with a spoon or two of the dressing then enjoy.

Notes

Remove the spice. If you are very sensitive to spicy foods, you can remove the seeds of the fresno pepper to help reduce the spiciness of the dish. You can also feel free to omit the fresno pepper entirely.

For really crispy chickpeas. First tip, roast the chickpeas on the bottom rack of the oven. Second tip, after the initial roast, allow the tray of chickpeas to cool for 10 minutes then give them a toss in your seasonings and return to the oven to allow them to finish roasting. Let the chickpeas cool again and they should be crispy!

When roasting, spread out your vegetables in a single layer. This will prevent vegetables from steaming on top of each other and ensure that they roast and brown evenly when cooking.