Spring Carrot and Chickpea Coleslaw
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.
Serves: 2
Prep Time: 10 min
Cook Time: 0 min
Ingredients
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
Directions
1
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.
2
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.
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