Loaded Chickpea Slaw

Let's talk about lunch prep. I feel like the Sunday meal prepping people do tends to be more for weeknight dinners but lunch has always been a big prep situation for me. I love those Whole Foods type salad bars but it's expensive and not always convenient. So I make my own salad bar at home.

These days I work from my home studio but, even back in my agency days, I've always lunch prepped. There are no shortages of great delis in Manhattan but the healthiest options were always the ones I made myself. Realistically, though, if I had to do it in the morning while rushing to get out the door, it wouldn't get done. But a little prep on the weekends and I had my lunches portioned out.

Just a plain salad might not cut it but this one is loaded with all my favorite veggies and includes crispy chickpeas and an amazing mustard tahini dressing. It's like a cross between a Caesar and a tangy vinaigrette and it's thick, creamy and totally crave worthy. Enjoy!

Yield: 4 ServingsAuthor: Anita Schecter

Loaded Chickpea Slaw

prep time: 15 minscook time: 6 minstotal time: 21 mins

Recipe for coleslaw with crispy chickpeas, broccoli and tomatoes in a mustard tahini dressing.

ingredients:

1 Can (approx. 15 oz.) chickpeas, rinsed and drained

1 Tablespoon olive oil

2 Cups shredded cabbage

1 Cup shredded carrots

1 Cup broccoli florets, cut small

1 Cup cherry tomatoes, halved

1/4 Red onion, peeled and sliced

Mustard Tahini Vinaigrette:

3 Tablespoons olive oil

1 Tablespoon lemon juice

2 Tablespoons tahini

1 Tablespoon water

1 Teaspoon mustard

1 Clove garlic, peeled and grated

Salt and pepper to taste

instructions:

Make the crispy chickpeas by adding them and the tablespoon of olive oil to a large skillet or cast iron pan. Saute on medium high heat, stirring often, for about 5 minutes. Turn off the heat and keep stirring for another minute. Allow to cool.

Make the dressing by whisking together the olive oil, lemon juice, tahini, water, mustard and grated garlic until smooth. Season with salt and pepper to taste.

Assemble all the salad ingredients in a large bowl along with the chickpeas. If serving immediately then dress the salad and let stand for about 15 minutes for the cabbage and broccoli to soften a bit. If prepping for lunch meals, portion out into 4 containers and keep the dressing separate so the salad does not become soggy.

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