Chefs' Recipes

Charlie Carrington’s Yemenite pickled cabbage and chickpea salad

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.
Yemenite pickled cabbage and chickpea salad

No more soggy lettuce combos.

Ben Dearnley
1H 30M
1H 50M

“Some of the best food in Israel is cooked by people who have migrated from Yemen,” says Carrington. “The Yemenite flavours are punchy and spicy. These pickles are fantastic to keep on hand, although once you try them they won’t last long.” Begin this recipe a day ahead to soak chickpeas.


Tahini dressing


1.Cook chickpeas in a saucepan of simmering water over medium heat until tender (1½ hours). Drain well.
2.Meanwhile, combine vinegar, sugar and 400ml water in a large saucepan and bring to the boil. Add turmeric, coriander seeds, white pepper and cabbage. Cover with a lid, remove from heat and cool to room temperature (1-2 hours).
3.For tahini dressing, whisk tahini, lemon juice and 50ml water in a bowl until a drizzling consistency, adding extra water to loosen if necessary.
4.Remove cabbage from pickling liquid, discarding liquid (you can grill the wedges for added charred flavour). Toss chickpeas, cauliflower, cucumber, tomato, onion, fig, oil and lemon juice in a large bowl to combine.
5.Drizzle a large spoonful of tahini dressing over a serving plate and top with cabbage wedges and chickpea mixture.

Drink suggestion: The Israeli version of lemonade, limonana, served with sprigs of mint. Drink suggestion by Charlie Carrington & Anna Riou-Lebret.


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