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Crisp Chickpea Slaw

Photo: Travis Rathbone
Prep time 10 mins
Yield Makes 2 servings (serving size: 3 1/2 cups)
You need only a little dressing for the slaw because the cabbage releases moisture as it sits.

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

Nutrition 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

How to Make It

  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.