Hasselback Potatoes with Avo Slaw and Crispy Chickpeas

hasselback potatoes with avo slaw and crispy chikpeas
Prep Time
  • Prep | 10 minutes
  • Cook | 35 minutes
  • Ready in | 45 minutes
  • 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

Calories 477kcal, Fat 19.2g, Proteins 13.8g, Carbs 44.8g,


Gluten Free |


  1. 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.
  2. 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.
  3. Get a potato peeler, shred carrot, roughly cut red cabbage lengthways, get a large bowl & add ingredients together.
  4. 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.
  5. To serve place avo slaw and chickpeas beside potatoes. Enjoy.

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