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Crisp Chickpea Slaw

Crisp Chickpea Slaw

Make this slaw for your weekday lunch or weekend picnic. Trust us: You—and your picnic buddies—won’t be able to tell how healthy it is.

Chickpeas, also known as garbanzo beans, are loaded with slimming resistant starch. They’re also a great source of protein and fiber, which will help keep you full until dinnertime.

Ingredients

  • 1/4 cup fat-free plain yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (15-oz) can low-sodium chickpeas, rinsed and drained
  • 2 1/2 cups sliced packed green cabbage
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled with a vegetable peeler into strips or thinly sliced, or 2 cups shredded carrots
  • 2 tablespoons sesame seeds, toasted

Preparation

1. In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine. Sprinkle with sesame seeds.

2. Transfer slaw to a plastic food-storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.

Written by Diane Levy

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