Salads · FIRST EDITION

Apple & chickpea crunch salad

Crisp apple, shredded cabbage and chickpeas in a bright lemon dressing. A substantial no-cook lunch.

15 minutes · Serves 2

Serving inspiration · stock photograph

A familiar crunchy slaw gets a sweeter edge from apple and enough chickpeas to make a meal.

Here’s how.

1
Soften the cabbage
Put cabbage in a large bowl with salt and half the lemon juice. Massage for 1 minute with clean hands.
2
Slice the apple
Cut apple into fine matchsticks and toss it straight into the lemony cabbage so it stays bright.
3
Add the hearty things
Add drained chickpeas, carrot, parsley and oil. Toss thoroughly.
4
Taste and serve
Add remaining lemon juice to taste. Leave for 5 minutes before serving so the dressing settles in.

A firm, tart apple holds its crunch. Slice it just before mixing.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.