Chickpea and Cabbage Salad

Chickpea and Cabbage Salad

Just paid the “tax man”, and my wallet feels light. What to do for dinner? Wait! There’s leftover cabbage from the fish tacos I made last week.

And – hey hey – I see you little can of chickpeas hovering behind the canned tomatoes.

I always have a great bottle of olive oil and wedge of Parmesan floating around; we’ve all got our priorities. I’d rather have holes in my shoes before suffering cannister “Parmesan” and flavorless olive oil.

I found a variation of this recipe on a Canadian food blog (Everybody
Likes Sandwiches)
several months ago. The blogs recipe, in turn, was adapted  from Molly Wizenberg’s, “A Homemade Life“. This salad is delicious. Who says you can’t  eat well on a budget?

Recipe: Chickpea and Cabbage Salad


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/2 small head of purple or green cabbage, cut into thin slices (4 cups)
  • 1 (15 ounce) can of chickpeas, drained
  • 1/2-1 cup grated Parmesan cheese
  • 2 tablespoons chopped basil,optional


  1. In a large bowl, make the dressing by whisking together olive oil, lemon juice and garlic. Toss cabbage, chickpeas, 1/2 cup Parmesan, and basil into dressing and mix together.
  2. Season to taste with kosher salt, freshly ground pepper and additional Parmesan, if desired.

Time: 15 minutes

Number of servings (yield): 6 cups

Copyright © Peggy Lampman’s dinnerFeed.

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