Middle Eastern Chickpea Coleslaw
|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|
- 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.