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Asian chickpea and soya bean salad

Try this crunchy cabbage, soya bean and chickpea salad to give your lunch an Asian twist.

Serves 4

Prep Time 15 min

Cooking Time n/a

Ingredients

  • 200g red cabbage, shredded
  • 200g white cabbage, shredded
  • 1 large carrot, coarsely grated
  • 400g can chickpeas in water, drained
  • 300g frozen soya beans, thawed
  • 25g fresh coriander, chopped, plus extra sprigs to garnish
  • 75g unsalted cashews, toasted
  •  
    For the dressing

  • 2tbsp fish sauce
  • Juice 2 limes
  • 3tbsp sweet chilli sauce

Method

  1. Combine all the salad ingredients, except the cashews, in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients, then add to the salad and toss well. Serve topped with the toasted cashews, garnished with the extra coriander sprigs.

Nutrition per serving

Read more on how we calculate nutrition.
324kcal 16.6g 15g 2.7g 10.9g 12.9g 2g 149mg 31.8g 4.4mg

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