Crisp Chickpea Slaw

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

Health SEPTEMBER 2012

  • Yield: Makes 2 servings (serving size: 3 1/2 cups)
  • Prep time:10 Minutes


  • 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.

Nutritional Information

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

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Crisp Chickpea Slaw recipe