Napa Cabbage Salad Recipe

Dress the cabbage:
0 Preheat the oven to 425ºF.
2 Combine the cabbage and 2 tablespoons extra virgin oil in a large bowl. Season liberally with salt and pepper and massage the oil into the cabbage. Add the mint leaves and all but 1 tablespoon of the parsley and toss to combine. Set aside.
Prepare the chickpeas:
4 Heat the remaining 1 tablespoon extra virgin olive oil in a large ovenproof skillet over medium heat. Add the chickpeas and season with salt and pepper. Add chili powder or paprika, if you like, and toss to coat. Cook for 5 minutes. Arrange the chickpeas into an even layer and transfer to the oven for 15–20 minutes until some of the chickpeas begin to pop and they crisp up.
5 Remove the chickpeas from the oven and add the remaining 1 tablespoon of the chopped parsley and toss to coat.
To serve:
7 Divide the dressed cabbage between bowls and spoon the crispy chickpeas on top. Serve with a bit more paprika or chili flakes on top, if you like. Enjoy!