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Serves
4
serves
Prep
25
mins
Cooking
30
mins
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Crunchy Chick Pea Slaw with Coconut Dressing

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Directions
Step 1

Prepare and cook chick peas to packet directions, drain.

Step 2

Heat oil in a large frying pan and add 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.

Step 3

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.

Step 4

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.

Ingredients
  • 1/2 cup McKenzie's Chick Peas
  • 1 tbs sunflower oil
  • 1/4 tsp ground cumin
  • pinch chilli powder
  • Salt flakes
  • 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
Coconut Dressing
  • 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
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Related Products


  • McKenzie's Chick Peas 375 g

  • McKenzie's Fine Desiccated Coconut 250g

  • Clive Of India Authentic Curry Powder 100g

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