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Chickpea Salad

red cabbage-based salad with chickpeas, beets, and onions, topped with an apple cider vinegar dressing and rosemary.

Servings: 72

Allergens:

sulfites

Ingredients

Salad

  • 2.4 kg dried chickpeas
  • 5 kg cabbage
  • 500 g onion
  • 1.4 kg carrots
  • 2.4 kg beets

Dressing

  • 1 kg oil
  • 2 kg apple cider vinegar
  • 4 tsp garlic powder
  • 1 tbsp black pepper
  • 1/4 cup salt
  • 42 g dried rosemary

Instructions

Salad

  1. soak chickpeas overnight in the fridge
  2. steam soaked chickpeas for 40 minutes in 1 inch of water
  3. check that the chickpeas are soft, if not, steam for another ~10 minutes
  4. wash cabbage and cut into quarters, then slice into thin strips
  5. peel onions, remove the root, and finely dice
  6. wash carrots and beets, leave the skin on, cut off the ends, and grate into a bowl

Dressing

  1. Place all dressing ingredients into a bowl and whisk together

Serve

  1. Combine all ingredients and mix thoroughly