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Red Cabbage, Leek, and Chickpea Warm Salad Recipe

Roasted red cabbage and leeks with chickpeas in a tangy Dijon and Greek Yoghurt dressing.

Difficulty

Easy

Prep Time

10 minutes

Cooking Time

30 minutes

Serves

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Recipe Ingredients

Preheat the oven to 200°C.
Place the red cabbage wedges and leeks on a baking sheet lined with baking paper or foil.
Drizzle the vegetables with olive oil and season with salt and pepper to taste.
Toss well to coat.
Roast the vegetables in the preheated oven for 25 – 30 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, make the yoghurt dressing.
In a small bowl, whisk together all ingredients and season to taste.
Serve the roasted vegetables on a platter, sprinkled with the chickpeas, drizzled with the yoghurt dressing and scattered with fresh mint leaves.