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Napa Cabbage Salad with Mint_Hero Image

Napa Cabbage Salad Recipe

This red Napa cabbage salad recipe is simply gorgeous and oh-so-easy to make! It's finished with spicy crispy chickpeas to make it even more filling.
4.34 from 6 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time:: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 240kcal

Equipment

  • Ovenproof skillet

Ingredients

  • 3 tablespoons extra virgin olive oil divided
  • 1 head of cabbage cored and cut into bite-sized pieces
  • 2 15- ounce can chickpeas drained and rinsed
  • 1 ounce of fresh mint leaves torn
  • 1 cup fresh parsley roughly chopped
  • Chili powder or paprika or chili flakes optional, to taste
  • Salt and pepper

Instructions

Dress the cabbage:

  • Preheat the oven to 425ºF.
  • Combine the cabbage and 2 tablespoons extra virgin oil in a large bowl. Season liberally with salt and pepper and massage the oil into the cabbage. Add the mint leaves and all but 1 tablespoon of the parsley and toss to combine. Set aside.

Prepare the chickpeas:

  • Heat the remaining 1 tablespoon extra virgin olive oil in a large ovenproof skillet over medium heat. Add the chickpeas and season with salt and pepper. Add chili powder or paprika, if you like, and toss to coat. Cook for 5 minutes. Arrange the chickpeas into an even layer and transfer to the oven for 15–20 minutes until some of the chickpeas begin to pop and they crisp up.
  • Remove the chickpeas from the oven and add the remaining 1 tablespoon of the chopped parsley and toss to coat.

To serve:

  • Divide the dressed cabbage between bowls and spoon the crispy chickpeas on top. Serve with a bit more paprika or chili flakes on top, if you like. Enjoy!

Nutrition

Calories: 240kcal | Carbohydrates: 24g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 364mg | Fiber: 8g | Sugar: 3g