Summer BBQs are aplenty this time of year and one of my favorite dishes to bring to get-togethers is this unique, protein-packed cole slaw. The added chickpeas, or garbanzo beans, are a protein powerhouse and really compliment the creaminess inherent in a good cole slaw.
I have lightened up this dressing by using more yogurt and less mayonnaise.
- ½ small head green cabbage
- ½ small head red cabbage
- 1 large carrot
- 1 16-oz can chickpeas
- 1 cup chopped green onion
Cole Slaw Dressing
- ½ cup vegetarian mayonnaise
- 1½ cups plain full-fat yogurt
- 1/4 cup Dijon mustard
- 3 Tbsp whole grain mustard
- 2 Tbsp apple cider vinegar
- 1 tsp celery seed
- ½ tsp salt
- ½ tsp freshly ground black pepper
For the Salad: Slice the cabbages as thin as you can—I like to use my mandolin to achieve a finer shred. Slice the carrot into long thin strips (the mandolin works for this, too), followed by the green onions. Empty the can of chickpeas into a colander, then rinse under cold water. Toss all the salad ingredients together and set aside.
Cole Slaw Dressing: In a separate bowl, mix the vegetarian mayonnaise, yogurt, both mustards, vinegar, celery seed, salt, and pepper in a smaller bowl— taste and adjust seasonings as needed.
Mix the salad with the cole slaw dressing and let chill in the fridge for an hour so that all the flavors meld together (we all know that cold slaw is the best slaw).
If you’re not going to eat it right away, this is a perfect salad to keep in the fridge for a few days. Store the salad and cole slaw dressing separately, then mix them together an hour before serving.