Roasted Cabbage Caesar with Crispy Chickpeas

Roasted cabbage wedges and crunchy chickpeas turn a classic Caesar into a warm, satisfying vegetarian salad with Parmesan, lemon, and creamy Caesar dressing.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 head green cabbage
• 1 15-ounce can chickpeas
• 3 tablespoons olive oil
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup caesar dressing
• 0.5 cup parmesan cheese
• 1 medium lemon

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. Drain and rinse the chickpeas, then pat them very dry. Cut the cabbage into 4 wedges, keeping the core attached so the wedges hold together. (about 10 min) — 425°F
2. Arrange the cabbage wedges and chickpeas on the baking sheet. Brush the cabbage and chickpeas with the olive oil, then season with garlic powder, salt, and pepper. Keep the chickpeas in a single layer and leave space around the cabbage. (about 5 min) — 425°F
3. Roast for 20 minutes. Stir the chickpeas and carefully turn the cabbage wedges. Continue roasting for 10 to 15 minutes, until the chickpeas are crisp and the cabbage edges are deeply browned and tender when pierced with a knife. (about 35 min) — 425°F
4. Whisk the Caesar dressing with the finely grated zest and 1 tablespoon juice from the lemon. Taste and add more lemon juice if desired. (about 3 min)
5. Transfer the roasted cabbage to a platter or serving bowls. Toss the hot chickpeas with half of the dressing, spoon them over the cabbage, and drizzle with the remaining dressing. Finish with the Parmesan and serve with the remaining lemon cut into wedges. (about 5 min)