Middle Eastern White Cabbage Salad with Feta | Crunchy & Savory

Remove the core from the white cabbage and cut or shred into fine strips. In a large bowl, knead and massage vigorously with your hands for 2 to 3 minutes with 1 tsp salt and the juice of half an organic lemon until the cabbage becomes soft and pliable. Then let it rest for about 10 minutes.

Drain the chickpeas in a colander, rinse thoroughly with cold water and let drain. Roughly chop the walnut kernels and briefly toast them in a dry pan until fragrant. Wash the mint and flat-leaf parsley, shake dry and finely chop.

For the creamy Middle Eastern dressing, finely grate or press the garlic clove. In a small bowl, whisk together the tahini, remaining lemon juice, grated garlic, ground cumin, liquid honey, and olive oil. If needed, stir in 2 to 3 tbsp of lukewarm water until a velvety emulsion forms. Season to taste with freshly ground black pepper.