What is sweetheart cabbage?

Sweetheart cabbage is a conical-shaped, tender-leaf variety of cabbage also known as pointed or hispi cabbage. It has a naturally sweet flavor and soft texture, making it ideal for roasting or using raw in salads. Unlike green cabbage, it’s less fibrous and cooks quickly, offering both flavor and ease in recipes like this Sweetheart Cabbage Salad with Gyoza Chickpeas and Parmesan.

How to prepare chickpeas salad?

To prepare a savory chickpeas salad, begin with drained and dried cooked chickpeas. Sauté them in a hot skillet until golden brown, then toss with a sauce made from soy sauce, rice vinegar, sesame oil, and garlic. Let the sauce reduce and coat the chickpeas. For heat, add chili flakes to taste. These gyoza-inspired chickpeas are perfect over greens or in a composed salad like this one.

Can you make salad with sweetheart cabbage?

Absolutely. Sweetheart cabbage works wonderfully in salads thanks to its soft leaves and gentle sweetness. You can slice it thin and use it raw or, as in this recipe, roast it in wedges to add texture and caramelized flavor. Its structure holds up well, making it a unique alternative to lettuce or kale.

What to eat with chickpea salad?

Chickpea salads pair well with a variety of sides. You can enjoy them with grilled chicken, roasted fish, crusty bread, or grain bowls. This particular salad shines as a standalone meal but also complements other Mediterranean or European-style dishes. It also works well with soups or a mezze-style platter.

SWEETHEART CABBAGE SALAD WITH GYOZA CHICKPEAS AND PARMESAN: A Savory Upgrade

Description

Sweetheart Cabbage Salad with Gyoza Chickpeas and Parmesan – a bold, savory, high-protein vegetarian salad with rich texture and flavor.

Ingredients

For the Roasted Cabbage:
- 1 large sweetheart cabbage (about 3¼ lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Savory Chickpeas:
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- ½ teaspoon sesame oil
- 2½ cups cooked chickpeas (drained and dried)
- 2 garlic cloves, minced
- 1 teaspoon chili flakes (adjust to taste)
To Serve:
- 4 handfuls fresh spinach
- 1 cup shredded Parmesan cheese

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Instructions

Preheat the oven to 440°F. Line a baking sheet with parchment paper.
Prepare the cabbage by cutting it into four wedges and rinsing under cold water. Place on the sheet pan, drizzle with olive oil, and season with salt and pepper. Roast in the middle of the oven for 30 minutes, or until edges are crisp and slightly charred.
While the cabbage roasts, make the chickpeas. In a small bowl, combine soy sauce, vinegar, and sesame oil to create the sauce.
Heat a skillet over medium-high heat. Add the chickpeas and cook, stirring frequently, for 5–10 minutes until golden brown.
Reduce heat to medium, add the garlic and sauce, and stir to coat. Let the liquid cook off. Stir in chili flakes to taste, then remove from heat.
Assemble the salad by layering spinach on a serving plate, topping with a cabbage wedge, savory chickpeas, and shredded Parmesan. Serve warm or at room temperature.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Healthy Salad Recipes
Method: Roasting, Sautéing
Cuisine: European-Inspired