Chickpea & Cabbage Bowl

Chickpea & Cabbage Bowl


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Quick-pickled cabbage joins forces with whole grains and beans. A tahini dressing gives the dish a Middle Eastern flavor.

  • 3/4 Cup White Vinegar
  • 2 Teaspoons Sugar
  • 2 Cups Shredded Red Cabbage
  • 2 Cups Cooked Brown Rice
  • 1 Head Broccoli (Cut Into Florets)
  • 1 Cup Shredded Carrots
  • 2 Cups Cooked Chickpeas (Drained)
  • 1 Seedless Cucumber (Sliced)
  • 1/2 Pint Grape Tomatoes (Halved)
  • 1/4 Cup Tahini
  • 3 Tablespoons Lemon Juice
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Cup Water
  1. In microwave-safe bowl combine vinegar and sugar. Stir in cabbage. Cover and microwave 1 minute. Let stand.
  2. Cook rice according to package directions.
  3. In small-size bowl whisk together tahini, lemon juice, cumin, and 1/4 cup water.
  4. Drain cabbage. In large-size bowl combine cabbage, rice, broccoli, carrots, chickpeas, cucumber, and tomatoes.
  5. Divide among 4 bowls. Drizzle with dressing.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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