Crunchy nut slaw with feta and chickpeas
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.
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
HFG tip
Serve as a main meal with toasted pitas or bread sticks.
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Photographer: Joanna Wickham
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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