Crisp cabbage salad with roasted chickpeas, fried chicken and garlic condiment

  • Total time: 10 minutes
  • 4 pers.
Rated 4 out of 5


  • 1 tbsp. Svansø Olive oil
  • 250 g cooked chickpeas
  • ½ tsp. chili flakes
  • ½ tsp. finely grated lime zest
  • ½ tsp. salt
  • 1/4 red pointed cabbage
  • 4 large leaves kale
  • 10 Svansø Dried Apricots
  • 200 g fried chicken breast
  • Svansø Organic Herbal Garlic Dressing
  • Fresh red chilli and parsley or fresh coriander for garnish


Heat the olive oil in a pan and roast the chickpeas with the chilli flakes, lime zest and salt and leave to cool slightly.

Chop the pointed cabbage and kale very finely and mix together. Cut apricots into thin strips and chicken into slices. Mix the pointed cabbage and kale with the fried chickpeas and apricots, and top with the fried chicken. Garnish with sliced or diced fresh red chilli and sprinkle with a little parsley or fresh coriander.

Serve with Garlic Dressing.


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