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Edamame & Chickpea Slaw

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 1 1/2 cups fresh chickpeas
  • Olive oil cooking spray
  • 1/4 tsp. sea salt
  • 4 tsp. olive oil, divided
  • 1 head broccoli stalks, shredded
  • 1 head cabbage, shredded
  • 1 head purple cabbage, shredded
  • 1 cup shelled edamame beans
  • 3/4 cup green or red bell pepper, julienned
  • 1 1/2 cup carrots, shredded
  • 4 green onions, chopped
  • 2/3 cup apple cider vinegar
  • 2 tbsp raw organic honey
  • 2 cloves garlic, minced
  • 1/2 tsp whole caraway seeds
  • 1/2 tsp fresh ground black pepper
make it
Preheat oven to 450ºF. Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with salt and drizzle with 2 tsp. oil. Bake for 30 minutes, tossing occasionally. Remove from oven and let cool.

Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl; set aside.

In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, black pepper and remaining 2 tsp. oil; pour over slaw, tossing gently. Chill for at least 30 minutes. Top with roasted chickpeas.
SOURCE: Clean Eating March/April 2010
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