Pointed Cabbage Salad With Gyoza Chickpeas And Parmesan

• 1 Pointed Cabbage
• 1 Tablespoon Olive Oil
• Salt And Black Pepper
• 400 grams Cooked Chickpeas
• 1 teaspoon Chili Flakes, Or To Taste
• 100 grams Leafy Greens, Such As Spinach Or Kale
• 30 grams Parmesan Cheese, Shredded
• FOR THE GYOZA SAUCE:
• 2 Tablespoons Japanese Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1/4 teaspoons Sesame Oil

1. Set oven to 225u0b0C (440u0b0F). Place a baking sheet on a baking tray.
2. Cut pointed cabbage in 4 pieces and place on the baking tray. Season with olive oil, salt and black pepper. Place in the middle of the oven and cook for about 30 minutes, until cabbage has some nice color and edges are slightly charred.
3. When cabbage has about 15 minutes left of cooking time, make the gyoza sauce. Mix soy sauce, rice vinegar and sesame oil in a bowl. Taste and adjust to your liking.
4. Heat a pan over medium-high heat and add chickpeas. Stir often and roast until golden brown.
5. When finished, remove chickpeas from heat. Add gyoza sauce and chili flakes according to taste.
6. Remove cabbage from oven.
7. Divide leafy greens among bowls. Place 2 quarters of cabbage on each plate and divide the chickpeas. Top with shredded Parmesan. Enjoy!

cabbage, olive oil, salt, chili flakes, parmesan cheese, gyoza sauce, rice vinegar, ubc

Taken from tastykitchen.com/recipes/salads/pointed-cabbage-salad-with-gyoza-chickpeas-and-parmesan/ (may not work)