Chickpea Coleslaw Salad

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Now this is a salad slaw that'll brighten your day!


100g Shredded carrot
100g Shredded white cabbage
100g Purple cabbage
65g Almond slivers
1/2 A Small bunch of flat leaf parsley


4 tablespoon Greek yoghurt
2 tablespoon Virgin olive oil
2 tablespoon White wine vinegar
Salt to taste
Pepper to taste


1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1 teaspoon Garlic powder
1 tablespoons Olive oil
A pinch of Salt



Preheat the oven to 180C and line a baking tray with baking paper.

Drain and rinse the chickpeas, tip into a bowl and add 1 tablespoon of olive oil, paprika, cumin, garlic powder and salt then toss to coat.

Spread the chickpeas over the prepared tray and bake for 35 minutes or until crisped and deep gold. Leave to cool and crisp up.


Combine the yoghurt, oil and vinegar in a bowl and mix in some salt and pepper.

Place the shredded carrot and cabbage into a salad bowl a long with the currants and almonds. Tear the leaves off the parsley and add to the mix, spoon in the dressing and toss to combine. Top with roasted chickpeas and chives to serve!

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