Middle Eastern Savoy Cabbage Salad with Feta | Spiced & Crispy

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Clean the savoy cabbage, cut out the core, and cut the leaves into bite-sized pieces. Rinse the chickpeas and pat them thoroughly dry. Spread both onto the baking sheet and mix thoroughly with 2 tbsp extra virgin olive oil, 1 tsp ground cumin, and 1 pinch each of fine salt and ground black pepper.

Roast in the preheated oven for about 18–20 minutes until the savoy cabbage is wonderfully crispy at the edges and lightly browned, flipping halfway through.