Shredded Cabbage and Charred Lemon Salad

Ingredients: 
1/2 cabbage, thinly sliced
1 cup extra virgin olive oil, divided
1 can chickpeas, drained & rinsed
1/2 cup panko breadcrumbs
1/4 cup pistachios, roughly chopped
salt & freshly ground black pepper
1 lemon, sliced
1 tbsp maple syrup
1 garlic clove, minced

Instructions:
1. Preheat the oven/barbecue to 425°f.
2. Combine the sliced cabbage, 1/4 cup of olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast/barbecue for 20-25 minutes, stirring halfway through, until the cabbage begins to turn golden and crispy.
3. Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a 1/4 cup of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.
4. To make the dressing, heat a large frying pan over a medium heat and add 1/4 cup of extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, 1 tbsp water, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, then taste and adjust the seasoning, if needed.
5. Finally, combine the panko breadcrumbs and pistachios in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).
6. Toss the cabbage and half of the roasted chickpeas with a generous spoonful of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas and toasted breadcrumb mixture.

Enjoy!

Source: Georgie Eats