Middle Eastern Chickpea Coleslaw

Name: Middle Eastern Chickpea Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 6
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

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.