Ingredients
2 cups shredded green cabbage
1 cup canned chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 tablespoon fresh lemon juice
Salt to taste
Black pepper to taste
Optional: 1/4 teaspoon garlic powder
Instructions
Heat olive oil in a wide skillet over medium heat
Sauté garlic and spices until fragrant (1-2 minutes)
Add cabbage and sauté until tender-crisp (6-8 minutes)
Stir in chickpeas and simmer for 10 minutes
Season with lemon juice, salt, and pepper
Taste-adjust (especially salt) and drizzle with more olive oil if desired
Serve warm, optionally over quinoa or couscous
Notes
Chickpeas and cabbage can be cooked separately if preferred
Use red cabbage for a deeper color and slightly sweeter flavor
Store leftovers in airtight containers for 3-4 days
Reheat gently to maintain texture
Fresh herbs can be used in place of dried
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg