Middle Eastern Chickpea Coleslaw
Ingredients
| 1 (16 oz) can of chick peas, drained and rinsed | ||
| 1/2 head of cabbage, thinly sliced | ||
| 2 cups carrots, shredded | ||
| 1 cup onions, shredded | ||
| 2 tsp cumin | ||
| 1 tbs fresh parsley, chopped | ||
| 1 tbs olive oil | ||
| 5 tbs plain yogurt | ||
| 2 tbs mayonnaise | ||
| kosher salt and black pepper to taste | ||
| juice of 1 lemon |
Directions:
- Add cabbage to a large colander and sprinkle liberally with kosher salt. Allow to sit for 1 hour.
- Rinse cabbage completely then place in a salad spinner and remove all water.
- Add all ingredients to a bowl and mix well.
- Season with salt and pepper.
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