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Edamame & Chickpea Slaw
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Edamame & Chickpea Slaw

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 tbs p raw organic honey
2 cloves garlic, minced
1/2 tsp whole caraway seeds
1/2 tsp fresh ground black pepper
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Let's Make It
1
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.
2
Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl; set aside.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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