Quick Slaw with Spiced Chickpeas
PREP 10 MIN•COOK 5 MIN
Number of servings
1 tin of chickpeas (400g tin) drained & rinsed
2 tsp olive oil
2 tsp curry powder
2 tbs nutritional yeast
2 cups (200g) red cabbage finely shredded
2 carrots (medium) finely julienned
1⁄2 bunch of fresh coriander (80g bunch) roughly chopped
2 tbs lemon juice
salt & pepper, to taste
2 tbs Greek yogurt (or dairy-free alternative)
Pat chickpeas dry with paper towel and toss with oil, curry powder and nutritional yeast.
Transfer to a small saucepan over medium heat and cook stirring for 3-4 minutes until fragrant. Set aside to cool.
Combine cabbage, carrot, coriander and lemon juice in a bowl, season with salt and pepper and toss well.
Scatter over chickpeas and top with yogurt to serve.
1304 kJ / 312 cals
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