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Red cabbage and chickpea salad recipe

Red cabbage and chickpea salad recipe


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  • Dish type
  • Salad
  • Bean salad
  • Chickpea salad

A quick and easy chickpea salad made with leftover vegetables -- red cabbage, tomatoes and onions. I used a sun-dried tomato and tahini salad dressing, though any kind could be substituted.

20 people made this

IngredientsServes: 2

  • 1 (400g) tin chickpeas, rinsed and drained
  • 100g chopped red cabbage
  • 100g chopped tomato
  • 1 tablespoon chopped onion
  • salt and pepper to taste
  • 2 tablespoons salad dressing

MethodPrep:10min ›Extra time:5min › Ready in:15min

  1. Combine chickpeas, red cabbage, tomato and onion in a bowl. Season with salt and pepper. Toss with salad dressing until ingredients are evenly coated.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (16)

by JENNJUSTIN

Added feta cheese, chopped garlic,chopped parsley and 1 tsp cumin. Like a greek version of coleslaw. Give it a try- you will love it!!!-10 Oct 2009


THERMOMIX ® RECIPE

Pour dressing into salad bowl containing all salad ingredients and combine well. enjoy!!

Accessories you need

Spatula TM31
Measuring cup

This is a delicious salad served alone or with meat or fish. It stays fresh in the fridge in a sealed container for up to a week, although mine rarely lasts that long! It is a great Christmas Day salad with the red cabbage and tomatoes, and green flecks of herbs. It looks beautiful and tastes great!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


  • 1 tablespoon extra-virgin olive oil
  • 4 cups red cabbage, thinly sliced (about 1/4 large head)
  • ¾ teaspoon caraway seeds
  • ½ teaspoon salt
  • 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon Dijon mustard
  • 1/2 teaspoon freshly, ground pepper
  • 2 tablespoons chopped walnuts, toasted (see Tip)

Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.

Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.


Red Cabbage and Chickpea Salad Recipe

The red cabbage and chick pea is a light salad that can be prepared with the left over vegetables in the refrigerator. It is prepared in less than 15 minutes and is literally all about cutting up the vegetables and tossing them together. However, the taste it creates is awesome. It can be the perfect side dish with meals like steak and barbecue. The cabbage adds the vibrant color while the peas, tomatoes and onions spice up the taste and make a combination that is savory. Our recipe includes sun-dried tomatoes but you can use fresh ones too. You can also replace the tahini dressing with a dressing of you choice. The recipe is tailored to two persons which can easily be increased or decreased by altering the ingredients. However, be sure to keep the proportion the same because it makes all the difference. Our step by step guide has all the details that you need to prepare the dish.

Serving size: 2 person
Preparation time: 15 minutes
Utensils needed: cutting board, knife, salad bowl

Ingredients:

– 1 (16 ounce) can chickpeas
– 1 cup red cabbage
– 1/2 cup tomato
– 1 tablespoon onion
– salt and pepper to taste ( use freshly ground pepper for its great taste and smell)
– 2 tablespoons tahini salad dressing

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Instructions

Prepare the vegetables first. Chop up the onions and set aside. Follow up with the tomatoes. Thirdly, do the cabbages and put them in the large salad bowl. Toss the three together.

Drain the peas and rinse them. Add them to the salad bowl and mix everything well. Season with salt and the freshly ground pepper and do a taste check for improvements. Add the season to the bowl contents and toss well so that it gets coated over the vegetables. The salad is all ready to impress diners.


  • ½ red cabbage, cored and finely shredded
  • ¼ Savoy cabbage, cored and finely shredded
  • 1 large carrot, finely shredded
  • 1 red grapefruit, peeled and segmented
  • 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
  • 2 tbsp finely chopped fresh coriander, plus extra to garnish
  • 4 tbsp natural yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp cumin seeds, toasted
  • 2 limes, juice only
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, finely chopped
  • 2 tsp clear honey
  • 1 tsp nigella seeds, to garnish

Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.

Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.

Leave to stand for 30 minutes at room temperature.

Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.


Chickpeas are so versatile and I've always got a tin or two in my pantry so when I'm making up recipes I often throw them in to add protein. This was me experimenting with what I had in the fridge but it ended up so delicious I had to share it with you. There's red cabbage, crunchy carrot, green onions, chickpeas, halved grapes as well as a creamy, garlicky lemon dressing.


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Mediterranean Diet Recipe: Chickpea and Red Cabbage Salad

This recipe is perfect for anyone following the Mediterranean diet or just for clean eating lovers. Chickpeas (also known as Garbanzo beans) are one of my favourite additions to any salad. They are packed with protein, fibre, iron and phosphorus, and are so filling and tasty too! Just two cups of these beans can provide your body with its entire daily allowance of fibre!

You can buy them dry and boil them up until tender, but in a world where time is of the essence, I sometimes prefer to buy them precooked and just rinse them thoroughly in fresh running water before adding them to my dishes. Unlike other jarred vegetables, these beans don’t actually lose their nutritional value.

Here is a super simple, healthy and colorful salad for the whole family to enjoy. The dressing of Olive oil, lemon juice, mustard and honey will give you a taste of the Mediterranean, and it’s health benefits too!

Ingredients – (enough for 4)

– 1 jar of precooked Chickpeas (washed & drained)

– 1 tablespoon Extra Virgin Olive Oil

– 2 tablespoons Fresh lemon juice

– Roughly chop the red cabbage. Add to a large salad bowl. Add a little sea salt and apple vinegar. Mix well.

– Add the salad leaves to the cabbage.

– Use a teaspoon to spoon in little pieces of the avocado to the salad.

– Add the washed & drained chickpeas.

– Make the dressing by adding the olive oil, lemon juice, mustard & honey to an empty jar. Add lid and shake until it forms a creamy sauce.

Mediterranean Diet Recipe

– Pour over the salad, mix well, add sea salt & ground pepper to taste. Sprinkle on generous amount of chopped dill and mint.

You can add grilled chicken, tuna, baked salmon or just enjoy it with a slice of dark rye bread!

A crunchy, colorful, healthy, scrumptious salad and Mediterranean diet friendly!

Our Monday Mommy Guest Blogger today was Yasemin Wilson Cerrahoglu. She is a blogger from Mother in London! Check out her blog here

Guest Blogger Bio: I am a stay at home mummy to two gorgeous boys. I love to cook, look after my home and make it a haven for my family. I also love to go out and feel the buzz of London. Healthy living and eating inspires me. Vegetables & fruits, pulses & seeds, juicing & souping – I love to keep up with the superfoods and create things my family will enjoy and that will be good for them.


How to Make Coleslaw

Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:

First, make the dressing. Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth!

Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.

Finally, mix it all together! Pour the dressing over the cabbage mixture, and toss to coat. Season to taste, and enjoy!

If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.


Rainbow Red Cabbage Salad

Would you like to add more colors to this charming salad? Please do! The more, the merrier! Step up, all my friends! Please fill your bowl with this healthy, appealing, and delectable rainbow red cabbage salad.

Like adding colors to salads, I also love to serve my family all sorts of vegetables. Mixing some green lettuce, shredded red cabbage, carrots, grapefruit, sliced avocado, and sliced almonds together, this rainbow salad is just that simple, as well as very healthy. It pairs really well with my homemade ginger lime tahini dressing with a kick of strong Asian flavor.

Why did I choose red cabbage instead of green cabbage? Now I’m starting to sound like my 3-year-old son, Leo, who asks why for almost everything these days. Here is what happened one day when he was choosing a bowl for his snack.

Leo (L): “Mama, which bowl should I use? The red one or the green one?”

Does that really matter for this?

Fortunately, it was quite easy to choose between red and green for this salad. Although they both taste a bit peppery in salads, the red one seems have a more earthy taste. With a higher vitamin C in red cabbage and the vibrant color, red cabbage beats the competition for this salad recipe. No doubt!

Because the red (or purple) dye in red cabbage is pH-dependent (that means the color changes when the acidity changes), adding some lemon or lime juice, or apple cider vinegar is the best way to preserve the bright vibrant color. The peppery taste and crunchy texture tastes best with a creamy dressing (such as the ginger lime tahini dressing or Jalapeño Ginger Dressing).

Are you ready for another bowl yet? I bet you can’t get enough of this refreshing salad. If you’d like to make it a whole-meal salad, add some oven baked tofu or chickpeas. Enjoy!