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Broccoli Caesar Slaw

Servings 1
Cook Time 15 mins



  • ¼ can chickpeas, drained & rinsed
  • ¼ tsp oil


  • 2 eggs


  • 1 bunch chives
  • ¼ garlic clove, thinly sliced (optional)
  • 2 Tbsp lite sour cream
  • ¼ lemon, juiced
  • ½ tsp Dijon mustard


  • ½ broccoli, finely chopped
  • 1 cabbage, shredded, 2 cups worth
  • ½ courgette, grated
  • red onion, thinly sliced


  • Preheat oven to 220°C (or 200°C fan bake).
  • Prep chickpeas and pat dry. Spread out on a lined oven tray, toss with oil and season with salt and pepper. Using a fork, smash chickpeas a little. Roast for about 10minutes, until golden and crispy
  • Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and cut into halves.
  • Prep chives and garlic and add to a medium bowl. Add sour cream, lemon juice and mustard and whisk to combine. Season with pepper.
  • Prep broccoli, cabbage, courgette and onion. Add to bowl with dressing, toss to combine and season to taste with salt and pepper.
  • Serve slaw topped with eggs and chickpeas.


Energy 1782 kJ | 426 kCal | Carbohydrates 34.3 g | Protein 34.2 g | Fat 12.1 g
Calories: 426kcal