Cabbage and Chickpea Salad

Photo Credit: Gabrielle Murphy

Inspired from Bon Appétit


  • 2 tablespoons olive oil

  • 2 shallots, thinly sliced

  • 2 teaspoons mustard seeds

  • 1 lb cooked chickpeas, rinsed

  • ½ head cabbage, cored and cut into 1" strips

  • Kosher salt, freshly ground pepper

  • 1 tablespoon white wine vinegar

  • ½ teaspoon crushed red pepper flakes

  • 1 cup plain Greek yogurt


Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes. Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.