Spicy Cabbage Salad with Roasted Chickpeas

cabbage chickpea pumpkinseed salad Jan 30, 2026

Serves

2–3 as a main salad, 4 as a side

Ingredients

Crispy Chickpeas

1 jar (about 240 g / 1½ cups cooked) chickpeas, drained and rinsed
1 tbsp olive oil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
½ tsp ground cumin
Salt and black pepper, to taste

Cabbage Salad

~2 cups finely shredded white cabbage (tender inner leaves preferred)
1 shallot or ½ small red onion, very thinly sliced (julienne)
1 sour apple, very thinly sliced
1–2 cups cherry tomatoes, halved or quartered
1 small bunch fresh dill or cilantro, finely chopped
1–2 pickled chili peppers, very thinly sliced
Large handful pumpkin seeds

Creamy Spicy Dressing

1–2 tbsp pumpkin seed butter or sunflower seed butter
(any nut or seed butter works)
2–3 tbsp pickled chili vinegar (from the jar)
½ tsp coconut sugar or panela
Pinch of salt
~½ cup ice-cold water, added gradually

Optional to Serve

Lime or lemon wedges

Instructions

1. Roast the Chickpeas

Preheat oven to 220°C / 430°F.
Drain and rinse chickpeas well, then dry thoroughly (very important for crispiness).
Spread on a baking tray and toss with olive oil, oregano, garlic powder, smoked paprika, cumin, salt, and pepper.
Roast for 15–20 minutes, shaking once, until golden and crispy.
Set aside—ideally keep them warm until serving.

2. Toast the Pumpkin Seeds

Toast pumpkin seeds in a dry pan over medium heat until puffed and fragrant.
Set aside to cool.

3. Make the Dressing

In a bowl, add seed or nut butter, chili vinegar, coconut sugar, and salt.
Slowly drizzle in ice-cold water, whisking continuously.
Add water gradually, allowing the dressing to emulsify and turn smooth and creamy.
Adjust thickness if needed—it should be pourable but rich.

4. Assemble the Salad

Add sliced shallots/onion, dill or cilantro, and sliced pickled chilies directly into the dressing.
Add cabbage, apple, and cherry tomatoes.
Mix well and massage gently with your hands until everything softens slightly and becomes glossy.
Fold in toasted pumpkin seeds.
Let the salad sit for 5 minutes to meld.

5. Finish & Serve

Add the warm crispy chickpeas just before serving and mix gently.
Finish with a squeeze of lime or lemon if desired.
Serve immediately while chickpeas are still crunchy.

Notes

This salad gets better texture-wise after a short rest, but add chickpeas last to keep them crisp.
Works beautifully as a main with bread, or as a side for grilled veggies or roasted squash.
The chili vinegar is key—don’t skip it.

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