Hasselback Potatoes with Avo Slaw and Crispy Chickpeas
Prep Time
- Prep | 10 minutes
- Cook | 35 minutes
- Ready in | 45 minutes
Utensils
- Thin Knife
- Baking Tray x 2
- Mixing Bowl
- Potato Peeler
Ingredients we send
- White Potatoes
- Carrot
- Red Cabbage
- Tinned Chickpeas
- Avocado
- Lemon
- Rosemary & Thyme
Ingredients you’ll need
- Olive Oil
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 477kcal, Fat 19.2g, Proteins 13.8g, Carbs 44.8g,
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 220 degrees, wash and dry potatoes. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, without cutting all the way through the potato. Rub potatoes with oil and mixed herbs place onto a baking tray, & into the oven for 30-35 minutes.
- Drain and rise chickpeas, dry chickpeas with a paper towel or table cloth, place chickpeas on a baking tray, cover in salt, pepper & oil, place into the oven along with the potatoes for 20 minutes.
- Get a potato peeler, shred carrot, roughly cut red cabbage lengthways, get a large bowl & add ingredients together.
- Place olive oil, juice of the lemon, avocado into the bowl, season with salt & pepper. Using your hands or a fork combine all ingredients into a slaw, this should take 3-4 minutes.
- To serve place avo slaw and chickpeas beside potatoes. Enjoy.
