Herby summer salad with cabbage

salad with chickpeas and cabbage

LUNCH / 30 MIN / 4 PAX / EASY 



  • 1/2 green cabbage, shredded

  • 1 large fennel, finely sliced 

  • 1 red apple, sliced thinly

  • 2 spring onion stalks, chopped 

  • A few green garlic tops (the leafy top of green garlic)  

  • 1 can chickpeas, drained and rinsed 

  • 1 tbsp olive oil

  • 1 tsp turmeric 

  • 1 tsp paprika 

  • 1 cup mixed herbs (basil, tarragon, mint and parsley) - You can use a mixture of what ever green herbs you like 


  • Juice from 1 lemon 

  • 2 tbsp olive oil 

  • 1 garlic clove, minced

  • 1 tbsp fresh dill, finely chopped

  • 2 tsp maple syrup 

  • 3 tbsp water 

  • 1/2 tsp sea salt 

  • cracked black pepper


  1. Preheat the oven to 200 degrees (C) and line a baking tray with baking paper. 

  2. Place your drained and rinsed chickpeas on the prepared baking tray. Cover with 1 tbsp olive oil and the spices. Mix everything with your hands until the chickpeas are evenly coated. Place in the oven and roast for 20 minutes or until the chickpeas are golden and crispy. 

  3. Meanwhile, prepare all of your ingredients; cabbage, fennel, apple, spring onion and garlic tops and then place in a large bowl. Add your fresh herbs as well. 

  4. Add all of your dressing ingredients in a bowl and whisk until the dressing comes together. Pour the dressing over the vegetables/herbs in the bowl and then give it a good toss until everything is coated in the dressing. 

  5. Once your chickpeas are finished roasting, distribute the salad into a serving dish and top with the roasted chickpeas and extra fresh herbs. Serve immediately! 

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