Crunchy nut slaw with feta and chickpeas

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

½ cup feta cheese, chopped into small cubes (I used Puhoi Valley)
410g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
1 large handful red cabbage, finely chopped
3 spring onions, thinly sliced
½ cup crunchy bean combo (mix of sprouts and beans, available from the vege section at the supermarket and health food stores)
3 tablespoons roughly chopped walnuts
1 medium carrot, coarsely grated
¼ cup pumpkin seeds
2 red apples, sliced (no need to peel them)
1 large handful rocketarugulaX
1 large handful flat-leaf parsley, chopped
4 tablespoons low-fat unsweetened natural yoghurt
4 pieces toasted pita bread

Instructions

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1 Put the feta, chickpeas, cabbage, spring onions, bean combo, walnuts, carrot, pumpkin seeds, apple, rocket and parsley into a large bowl. Add the yoghurt and stir well.

2 Serve on a large platter with pieces of toasted pita bread.

HFG tip

Serve as a main meal with toasted pitas or bread sticks.

Nutrition Info (per serve)

Calories 536 cal

Kilojoules 2250 kJ

Protein 24 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 65 g

Sugar 16 g

Dietary fibre 11 g

Sodium 1010 mg

Calcium 230 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.