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