Chickpea Slaw
What you need
Servings: 8
Servings: 8
1/3 cup fat-free plain Greek yogurt
1 Tablespoon white balsamic vinegar
1 Tablespoon water
¼ teaspoon kosher salt
Freshly ground black pepper
1 (15 oz.) can low-sodium chickpeas, rinse and drained
2 ½ 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
1 Tablespoon white balsamic vinegar
1 Tablespoon water
¼ teaspoon kosher salt
Freshly ground black pepper
1 (15 oz.) can low-sodium chickpeas, rinse and drained
2 ½ 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
Instructions
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.
2. Transfer slaw to a plastic food storage bag and chill at least 4 hours before serving; slaw keeps up to 3 days.