Roast Cabbage Wedges with Pickled Carrots and Crunchy Chickpeas
By OcadoLife
Published on 09 December 2025
For a colourful, plant-based plate that’s simple to prepare yet feels indulgent, try this gluten-free Roast Cabbage Wedges with Pickled Carrots and Crunchy Chickpeas from vegan cookery school Made in Hackney’s Bruna Oliveira: “I love the vibrancy of this dish and its layered textures – from the silky celeriac base to the crispy chickpeas scattered on top.”Time and servings
50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 2 heritage carrots (approx. 140g), peeled and shaved into ribbons
- 1 orange, juiced, to give 100ml
- 75ml cider vinegar
- 2 tsp maple syrup or light brown sugar
- ½ tsp fine sea salt, plus a pinch
- ½ tsp mustard seeds (optional)
- ½ Savoy cabbage (approx. 400g), cut into 4 wedges
- 3 tbsp extra-virgin olive oil, plus 1 tsp
- 1 (400g) tin chickpeas, drained, rinsed and patted dry
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder, plus ½ tsp
- 400g celeriac, peeled and diced
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast
Method
Step 1
Pack the carrot ribbons into a clean heatproof jar. In a pan, heat the orange juice, vinegar, syrup or sugar, ½ tsp salt, mustard seeds (if using) and 75ml water until steaming. Pour over the carrots and press down to submerge. Seal and set aside for at least 30 mins or overnight.Step 2
Preheat the oven to 220°C/200°C fan/gas 7, along with a roasting tin. Put the cabbage wedges into the preheated tin, drizzle with 1 tbsp oil; season well. Roast for 25-30 mins, turning once, until tender with charred edges. For more colour, finish under the grill for 2-3 mins.Step 3
Meanwhile, tip the chickpeas into a separate baking dish; toss with 1 tsp oil, the ground cumin, smoked paprika, ¼ tsp garlic powder and pinch of salt. Roast alongside the cabbage for 20 mins, shaking halfway, until crisp.Step 4
For the purée, steam the celeriac for 15-20 mins until tender. Whizz in a blender with the remaining 2 tbsp oil, the mustard, remaining ½ tsp garlic powder and the nutritional yeast until silky. Season lightly to taste.Step 5
To serve, spoon the purée onto the plate and top with the cabbage. Arrange the carrot ribbons on top and scatter over the chickpeas.