This Roasted Cabbage & Crispy Chickpeas recipe is a no-fuss, flavor-packed way to get more veggies on your plate. Roasting cabbage and kale brings out their natural sweetness and crunch, while spiced chickpeas turn golden and crispy in the oven for a protein-rich topping that actually satisfies. A tangy lemon-garlic dressing ties it all together with just the right balance of brightness and depth.
It’s a recipe that’s as good for your body as it is for your schedule. Chickpeas bring plant-based protein and fiber to keep you full, while cabbage and kale deliver antioxidants and gut-friendly nutrients. The toasted pumpkin seeds add healthy fats and crunch, and the seared lemon in the dressing adds a hit of flavor and anti-inflammatory benefits.
Whether you’re eating more plant-based meals or just want a solid, wholesome dish to batch for the week, this one delivers on taste, texture, and nutrition—without a long list of ingredients or complicated steps.
Recipe
Veggies:
7 oz. (200g) white cabbage, thinly sliced
1.5 oz. (45g) kale, stems removed & chopped
1.1 oz. (30g) pumpkin seeds
Chickpeas:
7 oz. (200g) chickpeas, drained & rinsed
1 tsp. smoked paprika
1 tsp. garlic granules
Dressing:
1 lemon, sliced (skin on)
1 clove garlic , finely chopped
1 tbsp. maple syrup
1 tsp. Dijon mustard
How to Prepare
Preheat the oven to 390°F (200°C). Toss chickpeas with paprika, garlic granules, 1 tsp. olive oil, salt, and pepper. Spread on a baking tray and bake for 30-35 minutes, shaking occasionally, until crispy.
On a separate tray, toss cabbage with 1 tsp. olive oil, salt, and pepper. Roast for 20-25 minutes. Add pumpkin seeds and kale during the final 10 minutes. Toss well.
Heat 1 tsp. olive oil in a pan. Sear lemon slices for 2 minutes on each side.
Blend seared lemons with garlic, maple syrup, mustard, 1 tbsp. olive oil, salt, and pepper until creamy.
Toss dressing through the roasted vegetables. Top with crispy chickpeas and serve warm.
