Chickpea Coleslaw

Ready in 20 minutes; serves 8


  • ⅓ cup fat-free plain Greek Yogurt
  • 1 tbsp white balsamic vinegar
  • 1 tbsp water
  • ¼ tsp pink sea salt
  • Fresh ground pepper to taste
  • 1 (15oz) can low sodium Garbanzo beans, rinsed and drained
  • 2 ½ cups sliced green cabbage
  • 2 stalks of celery, thinly sliced
  • 2 carrots, peeled into strips or thinly sliced, or 2 cups shredded


  1. In a medium bowl, stir together yogurt, vinegar, water, salt and pepper to taste. Add the chickpeas, cabbage, celery, and carrots. Toss to combine.
  2. Chill 4 hours before serving. Keeps ups to 3 days.


91 calories, 1g fat, 16g carbohydrates, 4g fiber, 5g protein

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