Chickpea salad with tomatoes and pointed cabbage

Name: Chickpea salad with tomatoes and pointed cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small heads of pointed cabbage (500-600 g each); 3 Tomatoes; 1 Onion; 1 can(s) (425 ml) Chickpeas; 1 TABLESPOON Mustard seeds; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7 TABLESPOONS Oil; 1 Stalk Thyme

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small heads of pointed cabbage (500-600 g each)
3 Tomatoes
1 Onion
1 can(s) (425 ml) Chickpeas
1 TABLESPOON Mustard seeds
2 TABLESPOONS medium hot mustard
1 TABLESPOON Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7 TABLESPOONS Oil
1 Stalk Thyme

Directions

1
Clean, wash and cut the pointed cabbage into 6 slices. Wash, clean and quarter the tomatoes and remove the seeds. Cut the fruit flesh into small pieces. Peel and finely chop the onion.
2
Drain the chickpeas. Roast the mustard seeds in a small pan, remove. Mix mustard, mustard seeds, vinegar and 4 tablespoons of water. Season with salt, pepper and sugar. Add 3 tablespoons of oil.
3
Wash the thyme, shake dry and pluck the leaves. Fold into the marinade. Fold chickpeas, tomatoes and onion into the marinade. Heat 2 tablespoons of oil in a pan. Fry half of the cabbage slices for about 5 minutes while turning.
4
Fry the rest of the cabbage as well. Arrange the cabbage with the marinade on plates. Baguette bread tastes good with it.