Save to your scrapbook
Apple & cabbage slaw with cumin-roasted chickpeas & avocado
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 400g cans chickpeas, drained
2 tbsp olive oil
1 tsp cumin seeds, lightly crushed
4 tbsp Hellmann’s Real Mayonnaise
2 tbsp Willy’s Apple Cider Vinegar
1 clove garlic, crushed
1/2 small white cabbage, thinly sliced
1/2 small red cabbage, thinly sliced
1 fennel bulb (approx 300g), thinly sliced, fronds reserved
25g pack parsley, roughly chopped
2 Royal Gala Apples, cored and thinly sliced
2 Waitrose 1 Perfectly Ripe Large Avocados, peeled stoned and sliced
1. Preheat the oven to 180°C, gas mark 4. Tip the chickpeas into a baking tray, drizzle with 1 tbsp olive oil and sprinkle with the
cumin seeds and a little salt. Roast for 30 minutes, turning halfway through.
2. Meanwhile, combine the remaining olive oil with the mayonnaise, vinegar, garlic and 1 tbsp water in the base of a large mixing bowl. Season.
3. Add the white and red cabbage, fennel and most of the parsley. Mix to combine.
4. Scatter the sliced apple, avocado and chickpeas over the slaw, then toss to only partially mix. Finish with the remaining parsley and reserved fennel fronds.
Typical values per serving:
This recipe was first published in June 2019.