Mouthwatering Oven Roasted Cabbage Salad

Here is my favorite oven roasted cabbage salad recipe, with caramelized cabbage wedges, crispy chickpeas tossed in harissa, and a warm sesame-coriander dressing that brings everything together over toasted bread and creamy labneh.

This salad has become my go-to weeknight dinner when I want something healthy but still filling. I love how the cabbage gets crispy on the edges while staying tender in the middle, and those chickpeas? They’re basically little flavor bombs that my kids actually fight over.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this roasted cabbage salad since it holds up well to high heat and develops nice caramelized edges in the oven. Red cabbage will also work if that’s what you have on hand, though it tends to be slightly tougher and may need a few extra minutes of roasting time. Savoy cabbage is another option with a more tender texture, but it won’t get quite as crispy around the edges. When you’re at the store, look for a head that feels heavy for its size and has tightly packed leaves without any brown spots or wilting – this means it’s fresh and will roast up nicely.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Harissa: If you can’t find harissa, mix together 1 teaspoon of smoked paprika with 1/2 teaspoon cayenne pepper and a pinch of cumin. It won’t be exactly the same, but you’ll still get that warm, spicy kick.
• Chickpeas: White beans or cannellini beans work great here. You could also use roasted cauliflower florets if you want to keep it all vegetables.
• Labneh: Greek yogurt is the easiest swap – just use full-fat for the best texture. In a pinch, sour cream or even cream cheese thinned with a bit of milk will work too.
• Sesame seeds: Toasted sunflower seeds or chopped almonds add a similar crunch if you’re out of sesame seeds.
• Red wine vinegar: Apple cider vinegar or white wine vinegar both work well here. You might need to adjust the honey slightly depending on which one you use.
• Bread: Any sturdy bread works for this – sourdough, ciabatta, or even pita bread cut into pieces. Just make sure it can hold up to toasting without getting too hard.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting cabbage is cutting the wedges too thin, which causes them to dry out and burn instead of getting tender and caramelized – aim for 1 to 1.5-inch thick wedges so they stay moist inside while the edges crisp up nicely.

Don’t skip draining and drying your chickpeas thoroughly before roasting, as any excess moisture will make them steam instead of getting crispy and golden.

When making the sesame seed dressing, watch the heat carefully since sesame seeds can go from toasted to burnt in seconds, and if you add the vinegar while the pan is too hot, it’ll evaporate before mixing with the honey.

For extra flavor, try adding the harissa to your dressing along with the chickpeas, and make sure to toss everything while the vegetables are still warm so they absorb all those good flavors from the dressing.

What to Serve With Roasted Cabbage Salad?

This roasted cabbage salad is pretty hearty on its own thanks to the chickpeas and bread, but it pairs beautifully with grilled chicken or lamb if you want to add some protein. I love serving it alongside other Mediterranean dishes like hummus, baba ganoush, or stuffed grape leaves for a mezze-style spread. It also works great as a side dish for grilled fish or kebabs, since the harissa and sesame flavors complement smoky grilled meats really well. If you’re keeping it vegetarian, try adding some crumbled feta cheese on top or serving it with a simple lentil soup on the side.

Storage Instructions

Store: Keep the roasted cabbage and chickpeas in separate airtight containers in the fridge for up to 4 days. Store the dressing separately too, so everything stays fresh and the cabbage doesn’t get soggy. The toasted bread is best enjoyed fresh, but you can keep it in a paper bag at room temperature for a day or two.

Make Ahead: This salad is actually great for meal prep! You can roast the cabbage and chickpeas up to 2 days ahead and store them in the fridge. The dressing can be made 3-4 days in advance. Just wait to assemble everything until you’re ready to eat, and toast the bread fresh for the best texture.

Serve: If you’re eating leftovers, let the roasted veggies come to room temperature or warm them gently in the oven at 350°F for about 10 minutes. You can enjoy this salad cold too, but I find the flavors really come alive when it’s closer to room temp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 230-250 g

Ingredients

For the roasted base:

• 1/2 cabbage (sliced into 1-inch thick wedges)
• 15 oz chickpeas (I use Goya for the best firm texture)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tsp harissa (I prefer Mina brand for a balanced heat)

For the dressing and aromatics:

• 1 red onion (thinly sliced into 1/8-inch half-moons)
• 3 garlic cloves
• 4 tbsp olive oil
• 1/4 cup sesame seeds
• 1 1/2 tbsp coriander
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 3 tbsp honey
• 1/4 cup fresh cilantro, chopped

For serving:

• 4 slices bread (thick-cut and toasted until golden)
• labneh (makes the base extra creamy and rich)

Step 1: Prepare Vegetables and Roast

• 1/2 cabbage
• 15 oz chickpeas, drained and rinsed
• 3 tbsp olive oil
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tsp harissa

Preheat your oven to 400°F.

While it heats, slice the cabbage into 1-inch thick wedges and place on one baking sheet.

On a separate sheet, drain and rinse the chickpeas.

Toss the cabbage with 3 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, then spread in a single layer.

In a bowl, combine the chickpeas with 4 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and 3 teaspoons of harissa, mixing well to coat evenly.

Spread the chickpeas on their sheet in a single layer.

Place both sheets in the oven—the cabbage will roast for 18-22 minutes until the edges are caramelized and tender, while the chickpeas roast for 22-25 minutes until crispy and golden.

Step 2: Build the Warm Dressing

• 1 red onion
• 3 garlic cloves, minced
• 4 tbsp olive oil
• 1/4 cup sesame seeds
• 1 1/2 tbsp coriander
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 3 tbsp honey

While the vegetables roast, thinly slice the red onion into 1/8-inch half-moons and mince the garlic cloves, placing both in a large bowl.

In a small saucepan over medium heat, warm the remaining 4 tablespoons of olive oil and add the sesame seeds, toasting for 1-2 minutes until fragrant and lightly golden.

Add the coriander and red pepper flakes, cooking for another 2-3 minutes to bloom the spices and release their oils.

I like to lower the heat to medium-low before adding the vinegar and honey—this prevents the vinegar from evaporating too quickly and allows the honey to dissolve smoothly into the warm dressing.

Once combined, immediately pour the hot dressing over the onions and garlic in the bowl and let it sit, which will soften the onions while they absorb the flavors.

Step 3: Combine and Finish the Salad

• roasted cabbage from Step 1
• roasted chickpeas from Step 1
• warm dressing and marinated onion mixture from Step 2
• 1/4 cup fresh cilantro, chopped

When the roasted cabbage and chickpeas are done, transfer them to a large serving bowl and toss together while still warm.

Pour the warm dressing with the marinated onions and garlic over the roasted vegetables and toss everything together until well coated.

The warmth of the vegetables will help them absorb the dressing flavors beautifully.

Finish by folding in the fresh cilantro just before serving to keep it bright and vibrant.

Step 4: Toast Bread and Serve

• 4 slices bread
• labneh

While the salad comes together, toast the thick-cut bread slices in a toaster or under the broiler until golden and crispy.

Spread a generous layer of labneh on each slice—I find that the creamy richness of labneh balances beautifully with the warm, spiced vegetables and adds a cool, tangy element.

Serve the roasted cabbage salad alongside the labneh toast or spoon it directly on top of the bread for a more composed presentation.

Mouthwatering Oven Roasted Cabbage Salad

Delicious Mouthwatering Oven Roasted Cabbage Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 1900

Ingredients Method

Ingredients

  

For the roasted base::

• 1/2 cabbage (sliced into 1-inch thick wedges)
• 15 oz chickpeas (I use Goya for the best firm texture)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tsp harissa (I prefer Mina brand for a balanced heat)

For the dressing and aromatics::

• 1 red onion (thinly sliced into 1/8-inch half-moons)
• 3 garlic cloves
• 4 tbsp olive oil
• 1/4 cup sesame seeds
• 1 1/2 tbsp coriander
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 3 tbsp honey
• 1/4 cup fresh cilantro, chopped

For serving::

• 4 slices bread (thick-cut and toasted until golden)
• labneh (makes the base extra creamy and rich)

Method

 

1. Preheat your oven to 400°F. While it heats, slice the cabbage into 1-inch thick wedges and place on one baking sheet. On a separate sheet, drain and rinse the chickpeas. Toss the cabbage with 3 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, then spread in a single layer. In a bowl, combine the chickpeas with 4 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and 3 teaspoons of harissa, mixing well to coat evenly. Spread the chickpeas on their sheet in a single layer. Place both sheets in the oven—the cabbage will roast for 18-22 minutes until the edges are caramelized and tender, while the chickpeas roast for 22-25 minutes until crispy and golden.
2. While the vegetables roast, thinly slice the red onion into 1/8-inch half-moons and mince the garlic cloves, placing both in a large bowl. In a small saucepan over medium heat, warm the remaining 4 tablespoons of olive oil and add the sesame seeds, toasting for 1-2 minutes until fragrant and lightly golden. Add the coriander and red pepper flakes, cooking for another 2-3 minutes to bloom the spices and release their oils. I like to lower the heat to medium-low before adding the vinegar and honey—this prevents the vinegar from evaporating too quickly and allows the honey to dissolve smoothly into the warm dressing. Once combined, immediately pour the hot dressing over the onions and garlic in the bowl and let it sit, which will soften the onions while they absorb the flavors.
3. When the roasted cabbage and chickpeas are done, transfer them to a large serving bowl and toss together while still warm. Pour the warm dressing with the marinated onions and garlic over the roasted vegetables and toss everything together until well coated. The warmth of the vegetables will help them absorb the dressing flavors beautifully. Finish by folding in the fresh cilantro just before serving to keep it bright and vibrant.
4. While the salad comes together, toast the thick-cut bread slices in a toaster or under the broiler until golden and crispy. Spread a generous layer of labneh on each slice—I find that the creamy richness of labneh balances beautifully with the warm, spiced vegetables and adds a cool, tangy element. Serve the roasted cabbage salad alongside the labneh toast or spoon it directly on top of the bread for a more composed presentation.