Chickpea Pistachio Tahini Slaw
Ingredients
2 tablespoons tahini
1 teaspoon freshly squeezed lemon juice
1 teaspoon pure maple syrup
⅛ teaspoon cayenne pepper
⅛ teaspoon sea salt
⅛ tsp ground cumin
½ tsp minced garlic
½ cup oven roasted or air fried chickpeas
2 cups shredded green and red cabbage and carrots
¼ cup shelled pistachios, sliced, divided
1 tablespoon fresh parsley
Instructions
- In a small bowl, whisk together tahini, lemon juice, maple syrup, cayenne, salt, cumin, and garlic. Add water to thin the dressing to your desired consistency (1.5 tablespoons is recommended).
- In a medium bowl toss the cooked chickpeas and veggies with the tahini mixture and half of the pistachios.
- Transfer to a serving bowl and garnish with the remaining pistachios and the parsley.
