Crunchy Chick Pea Slaw with Coconut Dressing
Directions
Prepare and cook chick peas to packet directions, drain.
Heat oil in a large frying pan and add cooked chickpeas, cumin, chilli and salt. Cook for approximately 0-15 minutes until crisp and toasted, tossing regularly. Drain on paper towel and set half of them aside for snacking on at a later date.
To make the dressing, heat oil in a small frying pan and add garlic and ginger. Cook over low heat for 2-3 minutes. Add coconut and curry powder cooking for several minutes until fragrant. Stir in the cream, water and lime juice. Cook for 2 minutes and set aside.
Place shredded chicken, cabbage, snowpeas, capsicum and onion into a large mixing bowl. Add half of the dressing and chickpeas. Toss well. Arrange onto a serving platter and finish with remaining dressing and chickpeas. Finish with mint and lime.
- 1/2 cup McKenzie's Australian Chick Peas
- 1 tbs sunflower oil
- 1/4 tsp ground cumin
- pinch chilli powder
- to taste McKenzie's Australian Natural Sea Salt Grinder
- 300g chicken breasts, poached or seared, shredded
- 1/4 savoy cabbage, finely shredded
- 100g snowpeas, shredded
- 1/2 green capsicum, finely sliced
- 1/4 red onion or 3 spring onions, finely sliced
- Mint and lime, for serving
- 2 tsp sunflower oil
- 2 garlic cloves, crushed
- 2cm ginger, finely grated
- 2 tbs McKenzie's Fine Desiccated Coconut
- 1 tsp Clive Of India Authentic Curry Powder
- 1/2 cup cup cream
- 1 tbs water
- 2 tsp lime juice
