Yoghurt Coleslaw with Roasted Chickpeas

This healthy yoghurt coleslaw is bright, colourful and loaded with flavour and texture. Your traditional coleslaw mix made fancy with currants, almonds and delicious spice roasted chickpeas on top!

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Course: Salads and Sides

Cuisine: egg free, gluten free, grain free, vegetarian

Prep Time: 10

Cook Time: 35

Cooling Time: 20

Total Time: 1 5

Servings: serves

Calories: 245kcal

Ingredients

Coleslaw Base

300 grams coleslaw mix - I use a store-bought blend of shredded carrot, white cabbage and purple cabbage
1/3 cup dried currants
1/2 cup slivered almonds
1 can chickpeas - 400 gram can
1/2 small bunch flat leaf parsley

Coleslaw Dressing

4 tbsp Greek yoghurt - unsweetened
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar or apple cider vinegar
salt and pepper to season

Coating for Chickpeas

1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tbsp extra virgin olive oil for roasting
pinch salt

Instructions

Preheat oven to 180 C and line a large baking tray with baking paper.
Drain and rinse the chickpeas and dry as much water off the chickpeas as possible (pat with paper towel). Place chickpeas in a large bowl and add 1 tablespoon olive oil, spices and a pinch of salt, then toss to coat. Spread chickpeas over the lined tray and bake for approximately 35 minutes or until crisped and turning deep golden brown. Remove from oven and allow the chickpeas to cool and crisp up further.
Make the coleslaw dressing by combining the yoghurt, olive oil and vinegar. Season with salt and pepper as desired.
To prepare the coleslaw, place the coleslaw mix, currants and almonds in a large bowl. Tear the leaves off the parsley and add to the mix, discarding the stems. Add the yoghurt dressing and toss to combine. Top with the roasted chickpeas.

Notes

*I have not tried to make a dairy free version of this coleslaw but you could try by replacing the Greek yoghurt with an unsweetened non-dairy yoghurt. I think coconut yoghurt could be quite nice in this though it has a slightly different flavour to Greek yoghurt, being a bit sweeter. You may need to add a little extra vinegar or a squeeze of lemon juice to the dressing as well.

*For a nut free version of this coleslaw, use sunflower seeds instead of slivered almonds.

*If you want a more rich-tasting coleslaw, replace half of the yoghurt with whole-egg mayonnaise.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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