Palestinian cavolo nero salad from Ramsey

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Palestinian, Arabic




Cooking time


Total time



It starts with the crunchy cavolo nero (palm cabbage). Washing, cutting it, the shimmering leaves. It’s a party right away. And then the sun dried tomatoes, the smoked paprika, cumin, pepper, chickpeas… you don’t even have to take a bite to know that it will appear regularly on your table. And then if you take a bite, you know it for sure.


  • 350 gram cavolo nero, palm cabbage (or fresh spinash)

  • 150 gram sun dried tomatoes

  • 200 gram chick peas (from a can)

  • 1 table spoon round cumin

  • 0,5-1 table spoon round smoked paprika powder

  • 1 table spoon harissa

  • 4 spring onions

  • 3 cloves garlic

  • 1 bouquet of fresh mint and of fresh coriander

  • salt and pepper

  • 1-2 lemons (for its juice)

  • olive oil


  • Cut the palm cabbage leaves into large pieces and cut out the veins off the large leaves. Cut the sun-dried tomatoes into small pieces. Do the same with the spring onion and garlic cloves.
    Place the drained chickpeas in a bowl and mix with all the spices and the herbs, olive oil, harissa and salt and pepper. You can do with a good dash of olive oil.
  • Squeeze the lemons. Now mix everything together and then pour in the lemon juice well. Taste each time whether you need to use a bit more more or whether there is enough lemon juice in your salad.

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