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!
If you are partial to a colourful coleslaw, you are going to love this Yoghurt Coleslaw with Roasted Chickpeas. It takes a basic coleslaw base and makes it all gorgeous and fancy with just a few additional ingredients. Topped with a generous amount of crispy spiced roasted chickpeas, this coleslaw has so much texture and flavour.
The other wonderful thing about this salad – well, I think it’s wonderful! – is that it is really EASY to prepare. I’d probably even go as far as saying this is a lazy person’s salad. Bag of pre-shredded coleslaw mix from the supermarket, and canned chickpeas? Let’s go. Shortcuts are celebrated here!
Yes, it is absolutely great to make food from scratch. But I’m all about making healthy food as non-scary, accessible and simple as possible. And if you’re going to buy any “processed” or pre-made ingredients, I think canned chickpeas and coleslaw mix (just the veggies, no dressing) are some of the best. In fact, they’re pretty much staples on my grocery list.
So, take those supermarket basics, and make this beautiful Yoghurt Coleslaw with Roasted Chickpeas. Once the chickpeas are done in the oven (a totally hands-off prep piece) all you have to do is toss the coleslaw ingredients together.
How to make crispy chickpeas
The roasted chickpeas on top of this coleslaw are absolutely amazing and I usually make extra to add to other salads, too. I will admit outright that I can’t get my chickpeas as crispy as the ones that come in the little snack packets from the shops, but they’re certainly crunchy and flavoursome enough to make a very enjoyable addition to your meal.
To make crispy chickpeas in the oven used canned chickpeas:
- first, drain and rinse your canned chickpeas, then dry them off as much as possible. I usually rinse them in a colander and shake the water off, then pat dry with a clean tea towel or some paper towel;
- second, place chickpeas in a bowl and toss with a little extra virgin olive oil, a pinch of salt and spices of your choice;
- next, spread the chickpeas out across a large baking tray lined with baking paper, and bake for approximately 35-40 minutes at 180 C;
- finally, allow the chickpeas to cool to room temperature as they will crisp more as they cool. If you have time, you can actually switch the oven off and leave the chickpeas to cool in the oven, as the heat from the oven will dry them out just that little bit further.
The chickpeas will be the most crisp if used right away, though you can store them in an airtight container in the fridge for 3-4 days if you don’t need them all right away.
I hope you love this easy peasy Yoghurt Coleslaw with Roasted Chickpeas as much as I do! If you make it, don’t forget to take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition!
Yoghurt Coleslaw with Roasted Chickpeas
- 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
- 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
- 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.
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