Today’s Recipe: Chickpea Coleslaw

In this side dish or picnic staple, garbanzo beans (a good source of protein) are paired with a veggie base -- cabbage -- which is filling while remaining low in calories.

Makes 6 servings


2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons tahini

2 teaspoons honey

1/2 teaspoon salt

1 clove garlic, minced

2 tablespoons warm water

4 cups shredded cabbage

2 green onions, sliced thin

1 red pepper, sliced thin

5-ounce can chickpeas, rinsed and drained


  1. In a large bowl, combine the olive oil, lemon juice, tahini, honey, salt and garlic.
  2. Whisk together until combined; thin the mixture with the warm water.
  3. Add the cabbage, green onions, red pepper and chickpeas. Stir until everything is coated. Serve immediately.