Now this is a salad slaw that’ll brighten your day!
Preheat the oven to 180C and line a baking tray with baking paper.
Drain and rinse the chickpeas, tip into a bowl and add 1 tablespoon of olive oil, paprika, cumin, garlic powder and salt then toss to coat.
Spread the chickpeas over the prepared tray and bake for 35 minutes or until crisped and deep gold. Leave to cool and crisp up.
Combine the yoghurt, oil and vinegar in a bowl and mix in some salt and pepper.
Place the shredded carrot and cabbage into a salad bowl a long with the currants and almonds. Tear the leaves off the parsley and add to the mix, spoon in the dressing and toss to combine. Top with roasted chickpeas and chives to serve!