I love coleslaw. Mmmmm, coleslaw and fried chicken, it’s one of my favorite food combo. But since we have pledged to eat clean, I make my coleslaw a little healthier. Chickpeas are so delicious and healthy. They are high in fiber, it’s a good source of protein and minerals for vegetarians, and they are excellent for weight loss diet.
I also add white cabbage, purple cabbage and carrot into this dish to create beautiful colors and texture into it. It’s light and fresh, a wholesome dish, and you can have it with anything.
Ingredients: (2 servings)
1/4 cup chickpeas- soaked overnight
1 cup shredded white cabbage
1 cup shredded purple cabbage
1 onion- diced
1 carrot- shredded
4 tbsp low fat mayonnaise
Salt and pepper to taste
1. Cook chickpeas until they’re cooked and tender. Drain the liquid out and let it cool.
2. In a mixing bowl, combine white cabbage, purple cabbage, carrot, onion and chickpea, add mayonnaise and stir well.
3. Season with pepper and salt. Refrigerate for 15 minutes before serve.
I love the nutty, buttery texture of chickpeas against the freshness of crunchy vegetables. I had this as a whole meal for lunch. You can serve it as side dish as well. It’s so easy to make, very healthy and delicious.
Have a nice day,