Kyle’s Kitchen

Charred Cabbage and Cauliflower Salad with Chickpeas, Feta a

2 servings


10 minutes

active time

30 minutes

total time


5 cups green cabbage (chopped)

4 cups cauliflower (cut into small pieces (1/2”-1”))

3 Tbsp olive oil (divided)

1/2 cup chickpeas

1/3 cup red onion (sliced)

1/4 tsp smoked paprika

1 cup arugula

3 Tbsp feta cheese (crumbled)

3 Tbsp dates (diced small)

3 Tbsp parsley (chopped)

3 Tbsp roasted salted pistachios

Aleppo pepper (or red pepper flakes)

2 Tbsp tahini

2 Tbsp plain Greek yogurt

2 tsp honey

1 Tbsp lemon juice

1/2 a small garlic clove (minced)

2-3 tsp water


Heat the oven to 450 degrees.

Combine the cabbage, cauliflower and 2 Tbsp olive oil on a rimmed baking sheet. Season with S&P and spread evenly.

Place in the oven and set the timer for 10 minutes. After 10 minutes, give the mixture a stir, return to the oven and roast 5 minutes more.

Combine the chickpeas, onion and smoked paprika in a bowl, drizzle with olive oil and season with salt. Mix well.

Add the chickpea mixture to the baking sheet, mix all together and return to the oven for 5 minutes.

To make the dressing, combine all dressing ingredients to a bowl and whisk until smooth. Add 2-3 tsp water to thin, if needed and season with salt.

If at this point the vegetables are browned and a little charred, remove from the oven. If not, place the baking sheet under the broiler for a couple of minutes until there are some dark, charred pieces.

Remove the pan from the oven and add all to a serving bowl.

Add in the arugula, feta, dates, parsley & pistachios. Sprinkle over a big pinch of Aleppo pepper and mix.

Drizzle the dressing over all.

2 servings


10 minutes

active time

30 minutes

total time
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