Turkish Pointed Cabbage & Chickpea Salad | With Tahini & Walnut

Clean the pointed cabbage, cut in half, remove the core, and cut or shred the cabbage into fine strips. In a large bowl, knead vigorously with your hands and a little salt for 1 to 2 minutes so it becomes tender.

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Wash the parsley, shake dry, and roughly chop.

Toast the walnut kernels in a non-stick pan without fat over medium heat for 2 to 3 minutes until fragrant, remove, and roughly chop.