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.