Crisp Chickpea Slaw

You need only a little dressing for the slaw because the cabbage releases moisture as it sits.

Yield:

Makes 2 servings (serving size: 3 1/2 cups)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 369
Fat 7.9 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 2.6 g
Protein 18 g
Carbohydrate 59 g
Fiber 15 g
Cholesterol 1 mg
Iron 4 mg
Sodium 430 mg
Calcium 231 mg

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.

Note:

September 2012