slightly adapted from thecuriouschickpea.com
1 small head cabbage (1 1/2 – 2 lbs)
1 lb potatoes, fingerling, red, or Yukon gold
1 15 oz can chickpeas, rinsed, drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoon Dijon or yellow mustard
2 cloves garlic, minced
1 teaspoon salt
Black pepper, to taste
optional: paprika, dried herbs of your choice, seasoned salt, no-salt seasoning mix
- Preheat oven to 425 ºF. Cut cabbage in half, then cut the halves in half. Cut the quarters into 1/2 inch thick slices. Halve or quarter the potatoes if using fingerling, or dice to about 1/2 to 3/4-inch pieces if using red or Yukon gold. Place cabbage, potatoes, and chickpeas on a half sheet pan.
- In a small bowl, whisk together the vinaigrette ingredients. Pour over the veggies and chickpeas and toss to coat. Arrange in a single layer. Bake for 35-50 minutes, stirring after about 15 minutes, or until the potatoes are tender and the cabbage is tender and starting to crisp and brown around the edges. Serve immediately.