Cruciferous Salad with Crunchy Italian Roasted Chickpeas


It's common knowledge that a higher consumption of vegetables protects against some diseases, including some types of cancers. Dr. Fuhrman, who promotes eating an anti-cancer diet, recommends eating vegetables from the cruciferous family everyday. I'm always looking for ways to include more cruciferous vegetables in my diet. I used to think that cabbage was only for cole slaw, but have discovered that it's a great base for many salads. This recipe includes cabbage and brussels sprouts, two vegetables from the cruciferous family. Since they have a slightly bitter taste, they are blended with carrots, dried cranberries, and a slightly-sweet dressing. And the crunchy Italian roasted chickpeas sort of serve as a healthier crouton replacement! I hope you enjoy this good-for-you cruciferous salad ;o)




4 Servings

Salad Ingredients:
  • 4 cups green cabbage, finely sliced
  • 1 cup radicchio, roughly chopped
  • 2 carrots, finely sliced
  • 1/2 cup brussels sprouts, finely sliced
  • 1/2 cup low sugar dried cranberries
  • 1/4 cup pumpkin seeds
Chickpeas Ingredients:
  • 1 can chickpeas (or soak and cook dried chickpeas)
  • 1/2 Tbsp olive oil
  • 1 tsp herbes de provence seasoning (or any Italian blend)
  • Dash of red pepper flakes
  • Salt and pepper to taste
Dressing Ingredients:
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp white balsamic vinegar
  • 2 Tbsp raw cane (or other white) sugar
  • 1 clove garlic, minced
  • 1 tsp herbes de provence seasoning (or any Italian blend)
  • Salt and pepper to taste
*Or use any sweet Italian dressing 

  1. Dressing: Whisk all dressing ingredients together in a small bowl; place in refrigerator until you are ready to serve the salads.
  2. Chickpeas: Preheat oven to 450 degrees. Rinse and drain chickpeas. Place chickpeas, oil and seasonings in a small bowl (or sealable plastic bag); toss until chickpeas are evenly coated with mixture. Place chickpeas (single layer) on a baking sheet lined with aluminum foil (or parchment or wax paper). Bake in preheated oven for 25 minutes, or until crunchy.
  3. Salad: While chickpeas are roasting, finely slice the vegetables, except radicchio (if available, use a food processor with a slicing blade ;o)  Place sliced vegetables in a large serving dish. Roughly chop the radicchio and toss with the other vegetables. 
  4. Just before serving, divide vegetables among 4 individual salad bowls or plates. Divide roasted chickpeas, cranberries and pumpkin seeds evenly among the plates. Drizzle dressing over salads. 

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