Tips
- This simple cabbage chickpea salad is perfect for lunch or dinner. It keeps well in the fridge for about four days to use throughout the week.
- I used a fresh head of cabbage but to make this simpler, you can also use a coleslaw mix bag from the store and just leave out the dressing.
- The chickpeas will get soggy if left on for too long, so put on salad once ready to eat!
Benefits
- Cabbage is high in antioxidants which is important during your luteal phase as you’re trying to remove excess estrogen from your body.
- Chickpeas are high in fiber and have many benefits such as blood sugar regulation and helping support gut health.
Ingredients
- 1/2 head of green cabbage
- 1 can chickpeas rinsed and drained
- 1 cucumber
- 1/4 c Ceaser dressing
- 2 tablespoons of olive oil
- salt and pepper
Directions
- Set oven to 350F
- Rinse your cabbage head and pat dry. Peel off any outer leaves that have brown spots. Chop your cabbage head into thin strips.
- Chop your cucumber into bite-size cubes
- Rinse and drain your can of chickpeas. Pat dry. Place dried chickpeas onto a cookie sheet. Drizzle olive oil and sprinkle with salt and pepper to taste. Bake for 20 minutes, string occasionally.
- Once chickpeas have a nice crunch to them, remove them from the oven. Add all ingredients into a bowl and mix until well combined. Top with Caesar dressing and enjoy!