4 cups Chickpeas
2 tablespoons Butter
2 cups Savoy cabbage, thinly sliced
4 Spring Onions, sliced
16-20 Sun-Dried Tomatoes, chopped
4-6 cloves Garlic, minced
3/8 cup Olive Oil
1 teaspoons Cayenne Pepper
1 lemon, juice of
Melt the butter in a small saucepan and then sauté the cabbage for 2-3 minutes, until it has softened but is not completely wilted.
Mix the cabbage in a bowl with the chickpeas, spring onions, garlic cloves and tomatoes.
Whisk the oil, cayenne pepper and lemon juice separately and pour it over the salad.
Sprinkle over some salt and pepper and mix.
Chill for a couple hours before serving.