Charred Cabbage & Chickpea Salad

Ingredients

• 1

  head of cabbage, I used savoy but any cabbage works

• 1

  Cucumber - sliced thin

• 1/2 c

  Cherry tomatoes - quartered

• 1

  small red onion - julienne

• 1

  Can chickpeas

• 1/2 c

  tahini paste

• 1/4 c

  olive oil

• 2

  cloves garlic minced

• 1 tbsp

  true lemon

• 1 tsp

  salt

• 1 tsp

  red pepper flakes

• 1 tbsp

  mustard

• 1 tbsp

   capers with juice

• 1 tbsp

  honey

• 1/4 c

  water

Directions

1. Drain and rinse chickpeas. Toss in: 2 tbs olive oil 1 tbs salt 1tbs red pepper flakes 1tsp True Lemon 1tbs garlic powder
2. Toss until the seasoning is coating each pea and spread out on a sheet tray.
3. Place the oven at 350 for 15 min, rotate and cook for 15 more min.
4. Combine all dressing ingredients together in a bowl and mix until well blended. If the dressing is too thick for your liking, put in a little more water to thin it out.
5. Cut cabbage into quarters and rub generously with oil then sprinkle with salt.
6. On a hot cast iron skillet place cabbage flat side down and char. It will start to smoke, so turn a fan on. But you want that charred flavor.
7. After 2 min flip cabbage over to the other flat side.
8. Pour 1/4 cup of soy sauce and 1/4 cup of water on the skillet and place in a 350 degree oven for 10 min
9. Once everything is completed. It's time to assemble your dish.
10. Place the charred cabbage on the bottom of the plate.
11. Top with tomato, onion and cucumbers.
12. Drizzle with desired amount of dressing.
13. Finish with crunchy chickpeas.
14. For an extra flavor boost, top with balsamic glaze.