Spring Carrot and Chickpea Coleslaw Recipe | Dr. McDougall
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Ingredients
- 3 Medium carrots, grated
- 2 Cups Shredded red cabbage
- 2 Cups Cooked chickpeas (or 2 cans, drained and rinsed)
- 2-3 Tbsp Apple cider vinegar (adjust to taste)
- 1 Lemon, juiced
- 1 Clove Garlic, minced
- 3 Tbsp Fresh dill, chopped
- Pinch (optional) Salt
- Freshly ground pepper to taste
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