Crisp Chickpea Slaw

Prep Time: 10 minutes

You need only a little dressing for the slaw because the cabbage releases moisture as it sits.
Yield: Makes 2 servings (serving size: 3 1/2 cups)

Nutritional Information

Calories per serving:                 369
Fat per serving:                         7.9g
Saturated fat per serving:         0.9g
Monounsaturated fat per serving: 2.3g
Polyunsaturated fat per serving: 2.6g
Protein per serving:                          18g
Carbohydrate per serving:          59g
Fiber per serving:                          15g
Cholesterol per serving:                 1mg
Iron per serving:                         4mg
Sodium per serving:             430mg
Calcium per serving:             231mg


Ingredients

1/4 cup fat-free plain yogurt
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon kosher salt
Freshly ground black pepper
1 (15-oz) can low-sodium chickpeas, rinsed and drained
2 1/2 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
2 tablespoons sesame seeds, toasted


Preparation

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. Sprinkle with sesame seeds.

2. Transfer slaw to a plastic food-storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.