Crisp Chickpea Slaw

Crisp Chickpea Slaw

Ingredients

• 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

Preparation

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.