Balsamic Glazed Cabbage Wedges with Crispy Chickpeas
This balsamic glazed cabbage wedges beautifully combines savory and tangy flavors, making it a standout side. The balsamic glaze elevates the humble cabbage, infusing it with a rich depth while the crispy chickpeas add a satisfying crunch. This dish is simple to prepare yet impressive enough for entertaining, and it's entirely vegan-friendly.
Ingredients
- 1 medium head of green cabbage, cut into wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet.
- On another baking sheet, place the cabbage wedges and drizzle with the remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Roast the chickpeas and cabbage wedges in the oven for 25-30 minutes, flipping the chickpeas halfway through, until the cabbage is golden and the chickpeas are crispy.
- Serve the cabbage wedges topped with crispy chickpeas and freshly chopped parsley for garnish.
Cook’s tips
- Make sure to dry the chickpeas thoroughly before roasting to get them extra crispy.
- Cut the cabbage wedges evenly so they cook at the same rate.
- Flip the chickpeas halfway through roasting for even browning.
- For extra caramelization, brush the cabbage with additional balsamic glaze before serving.
- Let the cabbage rest for a few minutes before serving to allow the glaze to set.
Substitutions
- Use red cabbage instead of green for a more vibrant color.
- Swap maple syrup with honey or agave nectar.
- Use regular paprika if smoked paprika is unavailable.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Use a vegan butter or coconut oil instead of olive oil.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Frequently asked questions
Can I make this ahead of time?
Yes, you can roast the cabbage and chickpeas ahead, but for best results, reheat them in the oven to maintain crispiness.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use a different type of cabbage?
Absolutely, red cabbage or savoy cabbage work well too.
What can I serve this with?
This side dish pairs beautifully with roasted chicken, grilled tofu, or as part of a grain bowl.
