Crisp Chickpea Slaw

Crisp-Chickpea-Slaw RecipeTravis Rathbone


  • 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


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.

  • Prep Time:
  • 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
Carbohydrates per serving:59g
Fiber per serving:15g
Cholesterol per serving:1mg
Iron per serving:4mg
Sodium per serving:430mg
Calcium per serving:231mg

Good to Know

You need only a little dressing for the slaw because the cabbage releases moisture as it sits.