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 chickpeas, 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 rocket
- 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.
HFG tip
Serve as a main meal with toasted pitas or bread sticks.
Nutrition Info (per serve)
-
Calories 536cal
-
Kilojoules 2250kJ
-
Protein 24g
-
Total fat 19g
-
–Saturated fat 7g
-
Carbohydrates 65g
-
–Sugars 16g
-
Dietary fibre 11g
-
Sodium 1010mg
-
Calcium 230mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
