Crunchy nut slaw with feta and chickpeas

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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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

Total fat 19 g

Saturated fat 7 g

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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.

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First published: Jan 2008

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