Smoked Paprika Cabbage Steaks w Crispy Chickpeas & Spicy Dressing

Another meat free winner dinner ! Flavoursome and crispy cabbage steaks paired with sauteed kale, roasted chickpeas, crunchy pepitas and a dreamy vegan sauce. Use this as a side or main with a little added protein for a delicious, light plant based meal. 




1 cabbage cut into quarters

1 can chickpeas

2 cups shredded kale

2 tbsp pepitas or roasted almonds

2 tbsp olive oil

1 tbsp paprika

1 tbsp cumin

1 tbsp chilli

salt & pepper


1 tbsp tahini

1 tbsp olive oil

1 tbsp lemon juice

1 tsp english mustard


  1. Preheat the oven to 180 degrees
  2. Spread the chickpeas and cabbage in a large tray
  3. Drizzle with olive oil and coat with spices. Use clean hands to coat all of the cabbage and chickpeas as this will help with flavour and crispiness if you can coat the oil over everything
  4. Bake for 30 minutes or until golden
  5. In a small pan on medium heat, place kale and a dash of water and sautee kale until crisp. Add a drizzle of olive oil, salt and pepper and set aside when soft
  6.  In a small bowl place all sauce ingredients and whisk with a fork. Add salt, pepper and chilli flakes if you like
  7. Place sauteed kale, cabbage and chickpeas on your plate. Pour over your dressing and top with crunchy pepitas or almonds


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