Recipe Broccoli Slaw with Crispy Chickpeas
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Freshly Picked
Comfort food
Entertaining
Salads
Fresh, crunchy shreds of broccoli and a tangy, creamy sauce are a great pair to start. Add nuts and cranberries, plus the crispy, seasoned chickpeas, and you’ve got a knock-out dish anyone can fall in love with!
You will need
Serves 4
- 1 tin chickpeas
- 1 teaspoon cumin
- 1 teaspoon paprika
- Olive oil
- Salt and pepper
- 1 large broccoli head (or two medium-sized ones), sliced
- 1/2 cup walnuts, toasted and chopped*
- 1/3 cup dried cranberries, chopped
For the cashew dressing:
- 1 cup raw cashews, soaked overnight or for a minimum of 4 hours (OR in boiling water for 30 min, if you're in a pinch)
- 1/3 cup nutritional yeast
- 2 garlic cloves, diced or minced
- 1/2 cup lemon juice
- 1/2 cup water
- 1 teaspoon salt
For the pickled onion:
- 1 red onion sliced thin
- 30ml red wine vinegar
- 1 tablespoon caster sugar
- 1 pinch salt
Recipe: Renee Buckingham
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
In a bowl, add the drained chickpeas, paprika, cumin, oil, salt and pepper and mix thoroughly. Then, you can either fry the chickpeas in a deep fryer for 2–3 minutes, air fry them for 5–10 minutes or bake them in the oven for 20 minutes, or until crispy. Set aside.
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Step 3
Finely chop the whole broccoli, including the stalks and stems. We suggest using a food processor with a thin blade disc attachment if you have one, otherwise a sharp knife will do the trick – just finely chop the florets by hand and thinly slice the stems into strips.
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Step 4
In a blender, combine all the cashew dressing ingredients and blend until smooth and creamy. Set aside.
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Step 5
Add the chopped broccoli, cranberries and toasted walnuts in a bowl and gradually pour over the cashew dressing, bit by bit. Mix together until everything is evenly coated.
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Step 6
For the pickled onions, bring the vinegar, sugar and salt to a boil. Pour over the sliced onions and set aside for 5 minutes before use.
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Step 7
Serve the slaw into bowls and top with the crispy chickpeas, pickled onion, and salt and pepper to season.
Variation
*Or any nuts you prefer! Almonds work nicely here too.
Recipe: Renee Buckingham
