healthy maven
what you need:
step one
Remove the outer leaves of the cabbage. Cut the cabbage in half through the stem and then cut each half into wedges. Lay the wedges flat on a sheet pan and lightly coat with 2 tbsp of the olive oil. Season with salt.
step two
Next, pat the chickpeas dry as best as you can. Lay them on a second sheet pan and toss with the remaining 1 tbsp of olive oil, za’atar, salt and pepper. Roast both sheet pans in the oven for 40-45 min.
step three
Place all sauce ingredients in a blender and blend until smooth and creamy and pourable.
step four
To serve, put the chickpeas over the cabbage and serve with the creamy herby cashew sauce and a good sprinkle of flakey salt.