Roasted Cabbage & Crispy Chickpeas
Serves
1
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
For the veggies:
7 oz (200 g) white cabbage, thinly sliced
1.5 oz (45 g) kale, stems removed, chopped
1.1 oz (30 g) pumpkin seeds
7 oz (200 g) white cabbage, thinly sliced
1.5 oz (45 g) kale, stems removed, chopped
1.1 oz (30 g) pumpkin seeds
For the chickpeas:
7 oz (200 g) chickpeas, drained, rinsed
1 tsp smoked paprika
1 tsp garlic powder
7 oz (200 g) chickpeas, drained, rinsed
1 tsp smoked paprika
1 tsp garlic powder
Nutrition
(Per Serving)
Calories
464
Fats
24 g
Protein
16 g
Carbs
46 g
Instructions
- Preheat oven to 390°F (200°C). Toss chickpeas with paprika, garlic powder, 1 teaspoon olive oil, salt, and pepper. Spread on baking tray and bake for 30 to 35 minutes, shaking occasionally, until crispy.
- On separate tray, toss cabbage with 1 teaspoon olive oil, salt, and pepper. Roast for 20 to 25 minutes. Add pumpkin seeds and kale during the final 10 minutes. Toss well.
- Heat 1 teaspoon olive oil in pan. Sear lemon slices for 2 minutes on each side.
- Blend seared lemons with garlic, maple syrup, mustard, 1 tablespoon olive oil, salt, and pepper until creamy.
- Toss roasted vegetables in dressing. Top with crispy chickpeas and serve warm.