Name: Roasted Red Cabbage-Chard Salad with Chickpeas, Pumpkin Seeds & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; ¾ cup dried cranberries; 3 (398 ml) cans garbanzo beans (chickpeas); 1 small bunch Italian (flat-leaf) parsley; ¾ cup pumpkin seeds; 1 ½ small heads red cabbage; 1 ½ medium red onions; 1 ½ bunches Swiss chard; black pepper; extra virgin olive oil; garlic powder; honey; red wine vinegar; salt

Roasted Red Cabbage-Chard Salad with Chickpeas, Pumpkin Seeds & FetaRoasted Red Cabbage-Chard Salad with Chickpeas, Pumpkin Seeds & Feta — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

¾ cup dried cranberries

3 (398 ml) cans garbanzo beans (chickpeas)

1 small bunch Italian (flat-leaf) parsley

¾ cup pumpkin seeds

1 ½ small heads red cabbage

1 ½ medium red onions

1 ½ bunches Swiss chard

black pepper

extra virgin olive oil

garlic powder

honey

red wine vinegar

salt

Instructions

Preheat the oven to 220°C (425°F).

Wash and dry the fresh produce.

Halve each cabbage lengthwise, cut out the core, and slice crosswise into thin (shred-like) strips; divide between two large baking sheet pans. Drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cabbage is just tender, 15-18 minutes.

Meanwhile, preheat a large skillet over medium heat.

While the skillet heats up, peel, halve, and slice onions crosswise into thin half-moons.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until golden and soft, 6-8 minutes.

Meanwhile, fold chard leaves in half lengthwise and slice off the stems. Cut leaves and stems into bite-sized pieces; place both in a large bowl and set aside.

Drain and rinse chickpeas. Set aside to drain further.

When the onion is golden, add vinegar, honey, garlic powder, and pepper to the skillet. Continue to cook, stirring frequently, for 30 seconds. Remove from heat and set onion dressing aside.

When the cabbage is just tender, remove from the oven. Add chard to the baking sheets, stir to combine, then spread back out in an even layer. Return to the oven and continue to roast until cabbage and chard are very tender, 8-10 minutes more. (Reserve bowl for the next step.)

Meanwhile, shave parsley leaves off the stems; discard stems and roughly chop the leaves. Place in the reserved bowl along with chickpeas, onion dressing, cranberries, and pumpkin seeds.

When the cabbage and chard are done, remove from oven. Add to the bowl with the chickpeas and toss to combine the salad.

To serve, divide salad between plates or bowls. Top with feta and enjoy!

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