Name: Crunchy Mango & Apple Slaw with Whipped Feta, Hot Honey, Pistachios & Crispy Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: For the Slaw; 4 cups finely shredded green cabbage (300 g); 1 large crisp apple, julienned (180 g); 1 ripe mango, peeled and thinly sliced (200 g); 1/2 small red cabbage, finely shredded (250 g); 1/2 small red onion, thinly sliced (60 g); 2 tbsp fresh parsley, chopped (8 g); 2 tbsp fresh cilantro, chopped (8 g); For the Whipped Feta; 1 cup crumbled feta cheese (150 g); 1/2 cup Greek yogurt (120 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lime juice (15 ml); 1 tsp honey (7 g); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; For the Crispy Chickpeas; 1 can chickpeas, drained and rinsed (400 g); 1 tbsp olive oil (15 ml); 1/2 tsp smoked paprika (1 g); 1/2 tsp garlic powder (1.5 g); 1/2 tsp ground cumin (1 g); 1/4 tsp kosher salt (1.5 g); 1/4 tsp black pepper (0.5 g); For the Hot Honey Dressing; 2 tbsp olive oil (30 ml); 1 1/2 tbsp fresh lime juice (22 ml); 1 tbsp hot honey (21 g); 1 tsp Dijon mustard (5 g); 1/2 tsp apple cider vinegar (2.5 ml)

Description

A colourful, fresh slaw combining crisp cabbage, juicy mango, crunchy apple, creamy whipped feta, golden crispy chickpeas, and hot honey pistachios. A bright lime dressing brings everything together with a sweet, tangy finish.

Ingredients

For the Slaw

4 cups finely shredded green cabbage (300 g)

1 large crisp apple, julienned (180 g)

1 ripe mango, peeled and thinly sliced (200 g)

1/2 small red cabbage, finely shredded (250 g)

1/2 small red onion, thinly sliced (60 g)

2 tbsp fresh parsley, chopped (8 g)

2 tbsp fresh cilantro, chopped (8 g)

For the Whipped Feta

1 cup crumbled feta cheese (150 g)

1/2 cup Greek yogurt (120 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lime juice (15 ml)

1 tsp honey (7 g)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Crispy Chickpeas

1 can chickpeas, drained and rinsed (400 g)

1 tbsp olive oil (15 ml)

1/2 tsp smoked paprika (1 g)

1/2 tsp garlic powder (1.5 g)

1/2 tsp ground cumin (1 g)

1/4 tsp kosher salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Hot Honey Dressing

2 tbsp olive oil (30 ml)

1 1/2 tbsp fresh lime juice (22 ml)

1 tbsp hot honey (21 g)

1 tsp Dijon mustard (5 g)

1/2 tsp apple cider vinegar (2.5 ml)

1/4 tsp kosher salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Pistachio Topping

1/2 cup shelled pistachios, roughly chopped (60 g)

1 tbsp hot honey (21 g)

Pinch of salt

For Garnish

1 tbsp fresh mint, chopped (3 g)

1 tbsp fresh cilantro (4 g)

1 tbsp pomegranate arils (15 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Pat the chickpeas thoroughly dry with paper towels.

2. Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.

3. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until golden and crisp. Remove from the oven and let cool slightly.

4. Add the feta, Greek yogurt, olive oil, lime juice, honey, and minced garlic to a food processor. Blend until smooth and creamy. Add water a little at a time if needed until the mixture reaches a soft, spreadable consistency.

5. Whisk together the olive oil, lime juice, hot honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified. Set aside.

6. Place the green cabbage, red cabbage, apple, mango, red onion, parsley, and cilantro in a large bowl. Pour over the hot honey dressing and toss gently until evenly coated.

7. Heat a dry skillet over medium-low heat. Add the chopped pistachios and toast for 3–4 minutes, stirring frequently.

8. Drizzle the hot honey over the toasted pistachios and add a pinch of salt. Stir for 30–60 seconds until glossy and coated. Remove from the heat and let cool slightly.

9. Spread the whipped feta across the bottom of a large serving platter or spoon it into the centre. Pile the mango and apple slaw over and around the whipped feta.

10. Scatter the crispy chickpeas and hot honey pistachios over the slaw.

11. Finish with fresh mint, cilantro, and pomegranate arils if desired.

12. Serve immediately while the chickpeas and pistachios are still crunchy.

Notes

Pat the chickpeas thoroughly dry before roasting to help them become golden and crisp.

Choose a crisp, firm apple so it holds its texture when tossed with the dressing.

Keep the roasted chickpeas and hot honey pistachios separate until just before serving to preserve their crunch.

Add water gradually to the whipped feta until it reaches a smooth, spreadable consistency.

Toast the pistachios gently over medium-low heat to prevent the honey coating from burning.

Toss the slaw gently so the mango and apple maintain their shape.

The whipped feta, dressing, chopped vegetables, roasted chickpeas, and pistachio topping can all be prepared separately ahead of time.

For the best texture, assemble the platter shortly before serving.

Serve alongside grilled chicken, roasted vegetables, or other Mediterranean-inspired dishes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean