Cabbage Wraps with Roasted Chickpeas and Shitake Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 c shiitake mushrooms
  • 12 cherry tomatoes, halved
  • ½ yellow onion, sliced
  • 1 Tbs extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • 1 head green cabbage, leaves seperated
  • 1 tsp tahini paste
  • 1 tsp lemon juice
  • ⅛ tsp minced garlic
  • 3 Tbs chopped parsley
  • ½ c extra virgin olive oil
Instructions
  1. Preheat oven to 400.
  2. In a large mixing bowl, combine the chickpeas, mushrooms, tomatoes and onion. Drizzle with evoo and mix. Sprinkle the salt, pepper, oregano, cayenne and garlic powder over the veggies and toss gently.
  3. Spread in an even layer on a large sheet pan and roast for 30 minutes.
  4. While the veggies are roasting, whisk together the tahini paste and lemon juice until combined. Add in the garlic, parsley and drizzle in the evoo slowly. Mix together and set aside.
  5. To assemble the wraps, place two tablespoons of the chickpea mixture in each cabbage wrap and drizzle with the lemon tahini dressing.
Recipe by Keys to the Cucina at https://keystothecucina.com/2016/02/24/cabbage-wraps-with-chickpeas-and-shiitake-mushrooms/