Roasted Cabbage Caesar Salad With Chickpeas Recipe (2024)

Amazing recipe! The roasted chickpeas make this recipe truly pop. I made also made a version of the 4x the lemon juice in the dressing and served over a bed of chopped basil & mint - also amazing

Cooking.NYT is such a font of good ideas and easy access that it spurs many more good ideas. I like the Caesar dressing and amped it up a bit with some parsley and chives. Next up for me is to dress the cabbage with the inestimable Tahini Ranch Dressing, which lends itself to all kinds of tinkering.

LOVED this! I doubled the capers and used a Meyer lemon, otherwise stuck to the recipe pretty closely. Really enjoying it!

Take a look at step 3. Also, reread Steps 1 & 2.

I had Meyer lemons so the peel was quite thin and it burned. Next time I will add the lemon peel at the halfway mark. There was also far too much olive oil left to waste in the garbanzo bean cookie sheet so I will cut it back next time. I left the water out of the dressing and doubled the lemon juice because I really wanted it to be tangy. I had fresh basilI, Which added a lovely fresh note. The caramelized cabbage was a revelation. I may never again make cabbage any other way.

It was OK. Don't think I will bother making it again. The chick peas were good.

Delightful early-spring lunch! I made this to share with my daughter who is vegan. I subbed soy-mayonnaise for regular. I had red cabbage on hand so used that. The parsley in the garden box is growing and the cress green leaves set off the other colors beautifully. I loved the layers of garlic, the crispy lemon peal and garbanzos. She liked the creamy-briny dressing. I’ll definitely make this again.

This was shockingly delicious and satisfying! I did a more traditional dressing using anchovy paste in place of the capers, because we aren't vegan and I love the flavor of anchovy paste, but otherwise cooked and ate this exactly as written. It may be a new favorite option for Meatless Mondays at our house.

I've been making a version of this Caesar dressing for years to great reviews--then rave reviews when I revealed I used no egg yolks but mayo. I use less mayo, more EVOO, no capers but a healthy squirt of Cento anchovy paste, lemon zest and more lemon juice than this recipe.

This was great! Putting the chickpeas on the top shelf made the roasted chickpeas crispier than most. Subbed half the mayo for yogurt in the dressing and added a Tbsp of tahini and some chopped parsley.

Recipe is stated correctly- neither “plant based Parm” nor vegan mayo is actually parm or mayo- they are substitutes for the actual items, per definition

We really enjoyed this recipe! Loved the roasted chickpeas. We substituted non-fat plain Greek yogurt for the mayo in the dressing, which added a healthier pop. We will fix again.

Really great! Instead of adding a little water to the dressing, I added liquid from capers. It gave it an added zing. I might add some chopped garlic in addition to the roasted garlic for a more flavor. Question: Was this salad meant to be eaten hot, directly from the oven, warm, or at room temperature?

Should this salad be served hot out of the oven, room temperature, or cold?

One thing I have found in making this is that the chickpeas can pop like popcorn and bounce around in the oven. I roast them in a small roasting pan now, with a wire rack on top to keep them from leaving the pan.

The dressing in this salad slaps. Roasted garlic mashed into a paste? I was prepared to go all in with an anchovy recipe, but following the recipe worked out great! One alteration for next time, I might thinly shred the cabbage and toss the cabbage in the dressing before topping with cheese, herbs, lemon and chickpeas. Just to make it a little easier to eat!

Great recipe, though I found one can easily cut the chickpea quantity in half.

I LOVE this recipe. Such a fun and tasty way to experiment with cabbage. It works as a complete dinner thanks to the beans or could be a yummy side salad. I like to add an anchovy or two to the dressing and top the whole salad with a little extra lemon juice. Also, any white bean can be subbed in for the chickpeas. I recently used butter beans, prepared the same way. Also, adding in a sprig of rosemary or thyme to the beans while they roast gives them an extra layer of flavor.

Replaced parmesan w/white cheddar and skipped mayo. Reduced cabbage & Cut cabbage into wedges. Skipped chickpeas but added cauliflower, onions & carrots. Did it last week & my husband LOVED it.

Wow — mind blowingly good. It makes an elegant, unique dish out of very basic ingredients. I’ve never had cabbage like that before. And it’s quite filling. My kids loved it too (13 and 17 yo).I didn’t have a garlic head so omitted the roast garlic. It was still delicious. With the roasted garlic I imagine it would be out of this world!

Pleasantly surprised by this salad! I loved the mix of textures and flavors. The dressing tastes much more like a ranch than a caesar (egg yolk, anchovies, olive oil) would be better instead.

I don't remember where I read this tip, but it is a good one: roll the chickpeas in a towel to remove the skins from the 'peas, then toss both the peas AND the skins in the EVOO and oven per directions. The chickpeas will come out SO crispy!

This was a weird one. I love crispy chickpeas on a salad so that part was great. I just felt like hot cabbage with a mayo based dressing was kind of gross. Seems like a lot of people loved it though- so it may just be me

Really tasty and easy. A little light to be entire dinner, so l may top with a fried egg next time.

Use parchment for the cabbage b/c it aids in browning--further, placing on preheated pizza stone diminishes need to preheat pan. Add some anchovies to the dressing.

This recipe was absolutely wonderful and easy to make. I used my own home-cooked chickpeas. Do use a good-quality mayonnaise, which makes all the difference. I could imagine swapping the briny capers for equally briny olives or anchovies for a change-up. This salad reminded me of the classic iceberg-lettuce wedge salad. The roasted garlic is a wonderful addition. Look forward to making this recipe again; how can you go wrong with roasted cruciferous vegetables, chickpeas, and garlic?

I've made this a few times now with vegan mayo (the battle with cholesterol is real) and it's super good. I'm a die-hard Caesar salad girl, so this has been a rough shift, but this dressing recipe using vegan mayo is my new fave. I make a bigger batch when making this recipe and keep it in the fridge to have with romaine.Meanwhile the recipe itself is also good using Napa cabbage - just a little less time in the oven since it cooks faster. The whole deal fridges nicely and makes a fab lunch.