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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is from Clean Eating. This is a nice crunchy and healthy salad. Ingredients:
1 1/2 cups fresh chickpeas |
olive oil flavored cooking spray |
1/4 teaspoon sea salt |
4 teaspoons olive oil, divided |
1 head broccoli stem, shredded |
1 head cabbage, shredded |
1 head purple cabbage, shredded |
1 cup shelled edamame |
3/4 cup red bell pepper, julienned |
1 1/2 cups carrots, shredded |
4 green onions, chopped |
3/4 cup apple cider vinegar |
2 tablespoons raw organic honey |
2 garlic cloves, minced |
1/2 teaspoon whole caraway seed |
1/2 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 450 degrees.
2. Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with slat and drizzle with 2 tsp oil.
3. Bake for 30 minutes, tossing occasionally.
4. Remove from oven and let cool.
5. Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl, set aside.
6. In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, pepper and remaining 2 tsp oil; pour over slaw, tossing gently.
7. Chill for at least 30 minutes.
8. Top with roasted chickpeas.
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