I made this the first time as an experiment, not yet sure if the proportions were right or what tweaks would be needed. I hadn't yet planned to make this a slaw but I thought the taste of just the salad was so irresistible that I needed to find a way to bulk it up or slow myself down. The next time I made it and incorporated the slaw, Brian walked into the kitchen just as I was putting it in a big bowl. He tasted it and then stood there with a fork, eating. It never did make it onto the dining room table that day and the slaw version has been our house standard ever since. Super nutritious, this is more of a lunch than a side salad and, with so much fiber, it's quite filling.
1 14 oz. Can of chickpeas, rinsed and drained
2 Cups cole slaw mix
1 Red Bell Pepper, diced small
4 Scallions, sliced
1/4 Cup olive oil
1/4 Cup lemon juice
2 Tablespoons low-fat mayonnaise
1 Teaspoon mustard
Salt & Pepper to taste
Combine the chickpeas, pepper and scallions in a bowl. Whisk together the dressing and pour over the chickpea mixture. Stir in the slaw mix and allow to sit for about 30 minutes for the cabbage to soften and absorb the dressing. Serve at room temperature. Makes about four servings.