This Vegan chickpea Coleslaw stuffed potatoes recipe is quick & easy to make with classic ingredients. A delicious and healthy vegan slaw full of mashed chickpeas, crunchy cabbage, carrots and the best creamy, tangy dressing. This chickpea coleslaw is so perfect for a sandwich filler, lunch prep, jacked potatoes, or a side meal for your main.
The other wonderful thing about this salad – well, I think it’s wonderful! – is that it is really EASY to prepare. I’d probably even go as far as saying this is a lazy person’s salad. Grate or chopp your veggies, and canned chickpeas? You can even buy store bought already precut slaw mixture! Let’s go. Shortcuts are celebrated here!
Ingredients for this chickpea coleslaw potatoes
I like to make it super simple. You’ll only need couple of vegetables for this meal.
–1 can of chickpeas. Very affordable and my favourite pantry staple. You can of course use dry chickpeas and cook by yourself. When I do that I ussualy cook huge batch of chickpeas and then freeze them into portions. They are so great when I need chickpeas on hand. For this recipe you are going to need to simply mash them with a fork or potato masher.
-Cabbage. I used about 1/4 of the large cabbage for this salad. Again it’s super cheap and one of my favourite winter veggies. I simply shred very thinly for this salad. You can use a mandoline or a vegetable peeler, or even sharp knife will do the work.
-Carrot. I love the carrots for its colour and so many great vitamins. It also gives a lovely sweet flavour to the slaw. For this recipe I simply grate it. You can chopp into small pieces, but I recommend to grate it!
-Parsley. Gives a fresh flavour and nice green colour to the salad. It’s one of my favourite herbs to use.
-Garlic. Just couple of cloves and omg what a difference. I love love garlic and even raw it’s an amazing addition for flavour to the salad.
-Dressing. The dressing is made from vegan mayonnaise, mustard, lemon juice, and some sald. That’s it so simple. You can swap half of the mayo to vegan plain yoghurt for a healthier version.
-Potatoes. Okay I stuffed the coleslaw to baked potatoes but you definitely don’t have to do this. You can eat the slaw in sandwiches or as a salad. It’s so good.
Check out more recipes:
Cauliflower Potato Lentil Salad
Chickpea Coleslaw Potatoes
- 1 can chickpeas
- ¼ cabbage
- 1 carrot
- 2 cloves garlic
- 1 handful chopped parsley
- 2 tbsp vegan mayo
- 1 tsp mustard
- ½ lemon juice
- ½ tsp salt
- ½ kg potatoes
- 1 tbsp olive oil
- ½ tsp salt
- On a lined bang tray add your potatoes, drızzle with oil and salt and bake in the preheated 180C oven for about 40 minutes.
- Mash the chickpeas with a fork or potato masher.
- Shred the cabbage and carrot and add to the chickpea mixture.
- Add chopped parsley, minced garlic, mayo, mustard, lemon juice and salt.
- Mix everything until creamy and combined and serve over hot jacked potatoes, or in a sandwich. Enjoy!