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Apple & penne slaw with walnuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try a fresh twist on the classic pasta salad with a tangy, veggie yogurt-based dressing, plus apples, walnuts and chickpeas. It's a healthy, low-calorie lunch option that provides 3 of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal472
low infat13g
saturates3g
carbs62g
sugars16g
fibre13g
protein20g
salt0.3g
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Ingredients

  • 200g wholewheat penne
  • 2 x 150g pots bio yogurt
  • 4 tsp apple cider vinegar
  • 2 tsp English mustard powder
  • 4 spring onions , finely chopped
  • 6 celery sticks (320g), finely chopped
  • 400g and 210g cans chickpeas , drained
  • 30g raisins
  • 2 apples
  • 12 walnut halves (35g), broken up
  • 8 crisp lettuce leaves from an iceberg lettuce

Method

  • STEP 1

    Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.

  • STEP 2

    Add the celery, penne, chickpeas and raisins to the dressing and stir until everything is well coated. If you're following our Healthy Diet Plan, chop 1 apple and add to half the salad with half the nuts and serve with half of the crisp lettuce leaves, either as a base or as wraps. Chill the remainder for up to three days, then add the apple, nuts and lettuce on the day you’re eating it. If you do it ahead, the nuts will soften and the apples will turn brown.

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Goes well with

Recipe from Good Food magazine, June 2019

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A star rating of 3.6 out of 5.10 ratings
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