Carrot & Chickpea Coleslaw

Perfect Spring coleslaw. Love the dill in this.

Carrot & Chickpea Coleslaw (Serves 2) *adapted from Emma Roche

  • 3 carrots, grated
  • 2 cups shredded red cabbage
  • 28 ounce can Chickpeas, drained
  • 3 tablespoons apple cider vinegar
  • 1 lemon, juiced
  • 1 clove garlic, pressed or minced
  • 3 tablespoons fresh dill, chopped
  • ¾ cup raisins
  • Ground black pepper to taste
  • 2 teaspoons no salt seasoning

Mix all ingredients in a large mixing bowl and toss well to combine. Enjoy immediately or let it stand for an hour before serving to allow the flavors to infuse the entire slaw.