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Edamame & chickpea salad
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| 1.5 c | chickpeas |
| 1/4 t | sea salt |
| 4 t | olive oil, divide |
| 1 | broccoli, head stalk shredded |
| 1 head | cabbage, shredded |
| 1 head | purple cabbage, shredded |
| 1 c | shelled edamame |
| 3/4 c | bell pepper, green or red, julienned |
| 1.5 c | carrots, shredded |
| 4 | green onions, chopped |
| 2/3 c | apple cider vinegar |
| 2 T | honey |
| 2 cloves | garlic, minced |
| 1/2 t | caraway seeds |
| 1/2 t | pepper |
Preheat 450. Coat roasting pan w/spray. Place chickpeas on, drizzle 2 t oil and salt. Bake 30 mins tossing occasionally. Combine broccoli, both cabbages edamame, pepper, carrots, and onions in bowl. In sm bowl whisk vinegar honey garlic seeds pepper and 2 t oil. Pour over veggies. Chill 30 mins. Top w/roasted peas.
Nutritional information 1 c serving: calories 268; fat: 5g; sat: 0.5 g; carb: 47.5g; fiber: 12g; sugar: 17g; port: 12g; na: 199; chol: o.
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