Spicy Cabbage Salad
Spicy Cabbage Salad
Salads
Ingredients
- 1 - 15 oz. can of chickpeas
- 4 tablespoons Fustini's Peperoncino Garlic Crush olive oil, divided
- 1 small lemon, juiced
- 1/2 fennel bulb, thinly sliced
- 1 small carrot, thinly sliced
- 1/4 head of red cabbage, thinly sliced
- 1/4 cup mint, roughly chopped
- 2 tablespoons Fustini's Champagne vinegar
- 2 cloves garlic, minced
- Pyramid Flake salt, to taste
- fresh ground black pepper, to taste
- 4 oz. Goat Cheese
Directions
- Preheat the oven to 350°, F. In a bowl, mix chickpeas with 1 tablespoon olive oil, then add the Flake Salt, pepper, and lemon juice. Bake for 10 minutes. Set aside.
- Heat the remaining olive oil in a pan over high heat. Add garlic, carrot, fennel, vinegar, and red cabbage and sauté, for five minutes. Remove the pan from the heat and add the roasted chickpeas, and mint. Mix well. If desired, top with goat cheese. Add additional vinegar or salt to taste.
- Heat the remaining olive oil in a pan over high heat. Add garlic, carrot, fennel, vinegar, and red cabbage and sauté, for five minutes. Remove the pan from the heat and add the roasted chickpeas, and mint. Mix well. If desired, top with goat cheese. Add additional vinegar or salt to taste.
Leave a comment