this recipe was WAY too light on the dressing. i used the exact quantities of the other ingredients and the dressing was about 1/3 enough to "cover" the slaw. i'd at least double maybe tripe the dressing and it was a little bland so i might add a little cilantro and lime juice or something. did like the garbonzo beans in the slaw....yummy addition.
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)
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Amount per serving
- Calories: 369
- Fat: 7.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 2.6g
- Protein: 18g
- Carbohydrate: 59g
- Fiber: 15g
- Cholesterol: 1mg
- Iron: 4mg
- Sodium: 430mg
- Calcium: 231mg
- 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
- 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.
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