300gramscoleslaw mix- I use a store-bought blend of shredded carrot, white cabbage and purple cabbage
1canchickpeas- 400 gram can
1/2small bunchflat leaf parsley
4tbspGreek yoghurt- unsweetened
2tbspextra virgin olive oil
2tbspwhite wine vinegaror apple cider vinegar
salt and pepperto season
Coating for Chickpeas
1tbspextra virgin olive oilfor roasting
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.
*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.