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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

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15 mins to prep

20 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. 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.

  3. 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.

  4. Step 4

    In a blender, combine all the cashew dressing ingredients and blend until smooth and creamy. Set aside.

  5. 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.

  6. 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.

  7. Step 7

    Serve the slaw into bowls and top with the crispy chickpeas, pickled onion, and salt and pepper to season.


*Or any nuts you prefer! Almonds work nicely here too.

Recipe: Renee Buckingham

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