Bold Chickpea and Cabbage Slaw with Tangy Vinaigrette

Bold Chickpea and Cabbage Slaw with Tangy Vinaigrette
Chef Brainy
What Started it all:
Chickpeas, Cabbage, vinegar (apple cider, balsamic), food processor

This vibrant and flavorful dish combines the earthiness of chickpeas with the crunch of fresh cabbage and a zesty vinaigrette. Perfect as a side dish or a light main course, this recipe is sure to impress with its bold flavors and textures.


  • 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
  • 4 cups shredded cabbage (red or green, or a mix)
  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, soak them overnight and cook until tender. Allow to cool.
  2. Using a sharp knife or a food processor, finely shred the cabbage. Place the shredded cabbage in a large mixing bowl.
  3. In a small bowl, whisk together the apple cider vinegar, balsamic vinegar, olive oil, Dijon mustard, and minced garlic until well combined. Season with salt and pepper to taste.
  4. Add the chickpeas to the bowl with the shredded cabbage. Pour the vinaigrette over the chickpeas and cabbage. Toss everything together until the cabbage and chickpeas are evenly coated with the vinaigrette.
  5. Cover the bowl and let the slaw marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give the slaw a final toss. Adjust seasoning with additional salt and pepper, if needed. Serve chilled or at room temperature.

This Bold Chickpea and Cabbage Slaw with Tangy Vinaigrette is a delightful fusion of textures and flavors. The tanginess of the vinaigrette perfectly complements the crunch of the cabbage and the heartiness of the chickpeas, making it a versatile dish that can stand on its own or accompany your favorite grilled meats. Enjoy!

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