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Edamame & Chickpea Slaw

Source

Clean Eating mag

Ingredients

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1.5 cups chickpeas
1⁄4 tsp Sea salt
4 tsp OO divided
1 head Broccoli shredded
1 head Purple Cabbage shredded
1 head purple cabbage shredded
1 cup edamame beans shelled
1⁄4 cup Red Bell Pepper
1.5 cups carrots shredded
4 green onions chopped
2⁄3 cup apple cider vinegar
2 tbsp honey
2 cloves garlic minced
1⁄2 tsp whole caraway seeds
1⁄2 tsp pepper

Directions ( Default | Numbered )

Preheat oven to 450. place chickpeas on large roasting pan coated with OO. sprinkle with S&P and 2 tsp of oil. bake for 30 min tossing occasionally. Remove and let cool.

combine broccoli, cabbages, edamame, pepper carrots, and onions in large bowl and set aside.

in a small bowl, whisk together vinegar, honey, carlic, caraway seeds and black epper with 2 tsp oil. pour over slaw tossing gently. chill for at least 30 min and top with roasted chickpeas.

  1. Preheat oven to 450. place chickpeas on large roasting pan coated with OO. sprinkle with S&P and 2 tsp of oil. bake for 30 min tossing occasionally. Remove and let cool.
  2. combine broccoli, cabbages, edamame, pepper carrots, and onions in large bowl and set aside.
  3. in a small bowl, whisk together vinegar, honey, carlic, caraway seeds and black epper with 2 tsp oil. pour over slaw tossing gently. chill for at least 30 min and top with roasted chickpeas.

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