Roasted Cabbage & Crispy Chickpeas

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Roasted Cabbage & Crispy Chickpeas

This roasted cabbage dish is packed with texture and bold, smoky flavor. Tender and caramelized cabbage and kale, crispy chickpeas add crunch and protein, and it’s all tossed with a zesty lemon-maple dressing. Perfect as a hearty side or light main!
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Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Meal Type: Appetizer, Dinner, Sides
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Oven, Stove
Ingredient: cabbage, Chickpeas, Kale, Lemons
Showcase: Latest Recipes
Servings: 4
Ingredients
For the veggies:
  • 1/2 medium head(s) green cabbage thinly sliced
  • 2 cup(s) kale stems removed and chopped
  • 1/4 cup(s) pepitas
  • 1 tablespoon(s) olive oil
  • Salt & Pepper to taste
For the crispy chickpeas:
For the lemon-maple dressing:
  • 1 lemon thinly sliced (skin on)
  • 1 clove(s) garlic minced or pressed
  • 1 tablespoon(s) maple syrup or agave
  • 1 teaspoon(s) Dijon mustard
  • 2 tablespoon(s) olive oil
  • Salt & Pepper to taste
US Customary - Metric
Instructions
  • Preheat the oven to 400°F (200°C).
  • Roast the chickpeas: In a bowl, toss the chickpeas with smoked paprika, garlic powder, olive oil, salt, and pepper. Spread out on a parchment-lined baking sheet in a single layer. Roast for 30–35 minutes, shaking the pan halfway through, until golden and crispy.
  • Roast the veggies: On a separate large baking tray, toss the cabbage with olive oil, salt, and pepper. Roast for 15 minutes. Then add the kale to the tray and toss everything together. Roast for another 10–12 minutes, until the kale is crisp-tender and the cabbage is caramelized. Lastly sprinkle over the pepitas.
  • Make the dressing: While the veggies roast, heat a small skillet over medium heat with 1 teaspoon olive oil. Sear the lemon slices for 2 minutes per side until browned. Add to a blender along with garlic, maple syrup, mustard, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning.
  • Assemble: In a large bowl, toss the roasted cabbage, kale, and seeds with the lemon dressing. Pile onto plates and top with crispy chickpeas. Serve warm.
Notes
  • Oil-Free Option: To make this recipe oil-free, use aquafaba (the liquid from canned chickpeas) or vegetable broth instead of oil. Toss the chickpeas and vegetables with a splash of aquafaba or broth to help the spices stick and promote roasting. For the dressing, replace the olive oil with 2–3 tablespoons of aquafaba or broth, adding more as needed to reach a smooth, creamy consistency. You can also add 1 tablespoon of tahini for extra richness, if desired. 
  • Storage: Best enjoyed fresh for crisp texture, but leftovers can be stored in the fridge for up to 3 days. Reheat in a oven or skillet for best texture.
  • Serving Suggestions: Serve as-is, or pair with quinoa, rice, or a dollop of hummus for a more filling meal.
  • Prefer a milder dressing? Lemon rind adds bitterness, which gives the dressing a bold, punchy, almost marmalade-like depth. If you're sensitive to bitter flavors, feel free to use just the juice and zest of the lemon instead. You’ll still get plenty of bright citrus flavor, without the extra bite from the rind.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 277kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 337mg | Potassium: 306mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan