Chickpea Ramen Slaw

Asian inspired flavours and using canned chickpeas for simplicity this slaw is a great source of plant-based fiber and protein.  

Ingredients:

2 cups diced cabbage 

2 cups chopped cauliflower 

3 green onions, sliced

1 carrot, shredded

1 cup canned chickpeas, rinsed and drained

85 g package ramen, broken in pieces (any flavour, you will not use flavour packet)

Dressing:

2 tbsps sesame seeds

2 tbsps maple syrup 

2 tbsps rice wine vinegar 

2 tbsps tamari or light soya sauce

2 tsps tahini

1/4 tsp garlic powder 

1/4 tsp ginger 

Salt to taste

Combine all the salad ingredients in a large bowl. Then mix or shake the dressing ingredients together and add to the slaw. 

Can be stored in the fridge up to 48 hours, but you may want to add the ramen only at the time of serving to ensure crunchiness! 

Makes 2 dinner-sized servings

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