Spring Carrot and Chickpea Coleslaw
Prep: 10 minutes
By Emma Roche
This is called a 'Spring Coleslaw' since, unlike traditional coleslaw, it's made with a light non-creamy dressing. Red cabbage gives this salad a beautiful color, but if you can't get red cabbage, green cabbage can be substituted.
- 3 medium carrots, grated
- 2 cups shredded red cabbage
- 2 cups cooked chickpeas (or 2 cans, drained and rinsed)
- 2-3 tbsp apple cider vinegar (adjust to taste)
- 1 lemon, juiced
- 1 clove garlic, minced
- 3 tbsp fresh dill, chopped
- pinch (optional) salt
- freshly ground pepper to taste
Combine all ingredients in a large mixing bowl and toss well to combine. Season with pepper and salt to taste. Enjoy immediately, or refrigerate until ready to serve. Prepared salad will keep, refrigerated, for up to 24 hours.
You can make this salad up to 24 hours ahead of time, and keep it in the fridge. If you are doing this, it's best leave out the fresh dill, as it will start to brown. You can add it just before serving instead.