Green goddess chicken and chickpea salad

Herby yoghurt dressing ties together shredded chicken, chickpeas and crunchy slaw.

5 serves · 25 minutes

Ingredients

• 170 g drained chickpeas
• 30 mL red wine vinegar
• 40 g diced red onion
• Salt and pepper
• 120 mL light mayonnaise
• 3 spring onions, plus 40 g sliced spring onion for serving
• A small handful each of coriander and parsley
• 1 lemon, juiced
• 1 garlic clove
• 5 mL anchovy paste
• 120 g Greek yoghurt
• 350 g cabbage, broccoli and carrot slaw mix
• 340 g cooked shredded chicken breast
• 35 g roasted sunflower seeds

Method

1. Soak the diced red onion briefly in the vinegar with a pinch of salt, then add the chickpeas.
2. Blend the mayonnaise, three spring onions, herbs, lemon, garlic and anchovy paste. Stir in the yoghurt and season.
3. Toss the slaw, chicken and chickpeas with the dressing. Top with the extra spring onion and sunflower seeds.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.