Chickpeas — or garbanzo beans, if you prefer — are a great way to add protein to all kinds of dishes, but I’d never seen them used in a coleslaw before.
Nathalie Fraise, author of “The Whole Coconut Cookbook: Vibrant Dairy-Free, Gluten-Free Recipes Featuring Nature’s Most Versatile Ingredient” (Ten Speed Press, $16.99), doesn’t call this a coleslaw, but I would. It has two kinds of thinly shredded cabbage, as well as celery and, another surprise ingredient, coconut. Shredded sweetened coconut is what many of us might have in our pantries, but unsweetened coconut is best for this dish. You also might look out for coconut chips or thin flakes that aren’t shredded into such tiny pieces.
Fraise points out that cabbage has tons of anti-inflammatory compounds and antioxidants, which can help protect the body’s immune system. The hemp seeds, now more widely available than even a few years ago, are another ingredient that packs a nutritional punch in this salad.
Shredded Cabbage, Chickpea and Celery Salad
1/4 cup olive oil
3 Tbsp. lime juice
2 Tbsp. coconut vinegar
3 tsp. Dijon mustard
1/4 head red cabbage, cored and very thinly sliced
1/4 head green cabbage, cored, very thinly sliced
1 1/2 cups cooked chickpeas
2 stalks celery, very thinly sliced
3/4 cup dried shredded coconut or coconut chips
1/3 cup sunflower seeds
1/4 cup hemp seeds
1/4 cup dill, finely chopped, plus extra for garnish
3 generous pinches sea salt
For the dressing, whisk together the oil, lime juice, vinegar and mustard. Set aside.
In a large salad bowl, mix together the cabbage, chickpeas, celery, coconut, sunflower seeds, hemp seeds, dill, sea salt and black pepper to taste. Drizzle on the dressing and toss well. Garnish with the extra dill and serve immediately.
— From “The Whole Coconut Cookbook: Vibrant Dairy-Free, Gluten-Free Recipes Featuring Nature’s Most Versatile Ingredient” by Nathalie Fraise (Ten Speed Press, $16.99)