Spring Carrot and Chickpea Coleslaw Recipe | Dr. McDougall

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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