The perfect side dish. 


  • Vegan chickpea and quinoa slaw

  • 2 cans organic chickpeas

  • 1 packet cooked quinoa 

  • 1 packet cooked black rice

  • 1/2 cup mint

  • 1/2 cup parsley

  • 1 cup sunflower and pumpkin seeds

  • 1/2 packet mixed kale slaw 

  • 1 tbsp turmeric

  • 1 tbsp chili powder

  • For the dressing

  • 3 tbsp sesame oil

  • 3 tbsp apple cider vinegar

  • 2 tbsp olive oil

  • Salt and pepper to taste


  • 1.

    Add the chickpeas to a lined pan. Sprinkle with turmeric and chilli powder. Add to oven at 180C. Cook for 40 minutes or until crispy.

  • 2.

    Add cooked quinoa and black rice to a bowl. Pour in the kale slaw mix.

  • 3.

    Add mint, parsley, sunflower and pumpkin seeds to the bowl. Mix everything together.

  • 4.

    Pull the chickpeas out of the oven and pour into the bowl.

  • 5.

    Pour the dressing on top and toss everything together.


Exclusive recipe from Christina Sternberg

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