Crunchy nut slaw with feta and chickpeas
Nutrition Info.(per serve)
1/2 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
1/2 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
1/4 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
Total fat 19g
Saturated fat 7g
Dietary fibre 11g
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.
Serve as a main meal with toasted pitas or bread sticks.