Crunchy Cabbage and Chickpea Salad

Add a crunchy salad to your family’s dinner! Serve this colorful cabbage and chickpea salad – ready in just 20 minutes.

BettyCrockerRecipe by BettyCrocker

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20 minutes

20 minutes

4 (1 3/4­cup) servings



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Nutrition Info

  • 1 3/4 Cups
  • 360
  • 19g
    (Saturated Fat 4g)
  • 0mg
  • 640mg
  • 40g
    (Dietary Fiber 6g, Sugars 10g)
  • 7g
  • Percent Daily Value*
  • 220%
  • 70%
  • 8%
  • 15%
  • Exchanges
  • 3 1/2
  • 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Quick Fix In a pinch, 4 cups of purchased coleslaw blend can be substituted for all of the cabbage. These bags of coleslaw blend are available in the produce department next to the other bagged salad blends.

Ingredients

  • DRESSING
  • 1/4  cup olive or vegetable oil
  • 1  tablespoon sugar
  • 1/2  teaspoon grated lemon peel
  • 2  tablespoons fresh lemon juice
  • 1  garlic clove, minced
  • 1/2  teaspoon salt
  • 1/2  teaspoon cumin
  • Dash ground red pepper (cayenne)
  • SALAD
  • 3  cups thinly sliced green cabbage
  • 1  cup thinly sliced red cabbage
  • 1/4  cup sliced green onions (4 medium)
  • 1/4  cup chopped fresh parsley
  • 3  small carrots, thinly sliced (about 1 1/4 cups)
  • 1  (15-oz.) can chickpeas or garbanzo beans, drained, rinsed
  • 1  (3-oz.) pkg. any flavor ramen noodle soup mix

Directions

  1. 1In small bowl, combine all dressing ingredients; mix well.
  2. 2In large bowl, combine all salad ingredients except soup mix; toss to mix.
  3. 3Discard seasoning packet from soup mix or reserve for a later use. Crumble ramen noodles; add to salad. Add dressing; toss to coat.

Categories: Course, Salads

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