Crunchy nut slaw with feta and chickpeas

Serves: 4

Time to make: 20 mins

Total cost: $16.35 / $4.09 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 2250kJ

Calories 536cal

Protein 24g

Total fat 19g

–Saturated fat 7g

Carbohydrates 65g

–Sugars 16g

Dietary fibre 11g

Sodium 1010mg

Calcium 230mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.