Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
32
High
Nutrition per serving
Calories410.5 kcal (21%)
Total Fat11.9 g (17%)
Carbs62.7 g (24%)
Sugars14 g (16%)
Protein17.4 g (35%)
Sodium1056 mg (53%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Drain the chickpeas and roughly dry. Dice the sweet potato into 2cm pieces, keeping the skin on. Toss with a little olive oil, tsp cornflour and 1 tbsp harissa. Season with salt and pepper. Roast in the oven at 210c fan for 25 minutes, mixing half way.
Step 2
Make the dressing by blitzing together 1/2 avocado, 3 heaped tbsp yoghurt, the juice of one lemon, 30g feta, a large handful of basil leaves, 1 heaped tsp honey, 1 tsp Dijon mustard, a pinch of salt. Blend and taste, adding more lemon juice, honey or mustard to your preference.
Step 3
Finely shred your cabbage until you have 2 large handfuls worth (around 1/4 cabbage). Toss in 2/3 of the dressing and leave to sit.
Step 4
To serve, spoon 1/2 the cabbage into the bottom of the bowl. Top with 1/2 the crispy chickpeas and potato. Add an extra crumble of feta and a scattering of pomegranate seeds. Drizzle some extra dressing if you wish.
Notes
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