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Crunchy Chickpea Slaw Flatbreads with Lemon Parsley
No-cook vegan flatbreads with chickpeas, sweetheart cabbage, carrot, cucumber, lemon, parsley, cumin, and olive oil.
15 min510 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
510 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 510 kcal |
| Protein | 18g |
| Carbohydrate | 57.4g |
| of which sugars | 10.3g |
| Fat | 18.1g |
| of which saturates | 5.1g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Prepare the slaw
Spend 8 minutes finely shredding the sweetheart cabbage, grating the carrots, dicing half the cucumber, chopping the parsley, and zesting the lemon.
Timer: 8 min