Little Creek Dressing
RED CABBAGE SLAW +
Start by roasting chickpeas. Preheat the oven to 425F. Drain and rinse the chickpeas.
Spread the chickpeas on a kitchen towel and gently pat them (discard any loose skins from the outside of the chickpeas).
Transfer the chickpeas to a bowl and toss them with a drizzle of olive oil, Lemon Turmeric dressing and pinch of salt.
Transfer the coated chickpeas to a parchment-lined baking sheet and spread evenly.
Transfer the baking sheet to your preheated oven and roast until crispy, about 20 minutes. Remove from the oven and set aside.
Place the shredded cabbage in a large mixing bowl, add grated carrot, drizzle with Lemon Turmeric Dressing and toss everything together until well combined.
Taste and season with salt, pepper and freshly squeezed lemon juice as needed.
Plate and top the salad with roasted chickpeas and your favourite herbs.
4 cups (1/2 head) shredded or thinly sliced red cabbage
1 carrot (peeled and shredded)
1 can of chickpeas
1/4 cup Lemon turmeric dressing (plus more for serving)
2 Tbsp Olive Oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
Fresh herbs of your choice (parsley/dill/thyme/cilantro)
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