Brilliant Beet Slaw

August 24, 2012 by Leanne Vogel July 21, 2017

Light and refreshing slaw with lemon vinaigrette, chickpeas and loads of dill!

Ingredients

• 1/4 cup fresh squeezed lemon juice
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1.5 teaspoon extra-virgin olive oil
• 2 tablespoon raw pepita seeds
• 2 garlic clove
• 1/4 teaspoon sea salt
• 1 cup cooked chickpeas or sprouted chickpeas to keep recipe raw
• 3 raw beets, peeled and finely shredded
• 2 medium carrots, finely shredded

Instructions

1. Place lemon juice, dill, parsley, olive oil, seeds, garlic and salt in the bowl of your food processor or blender. Blend until everything is broken up, but still slightly chunky.
2. Add chickpeas and pulse quickly, just to break slightly.
3. Drop into a bowl with shredded beets and carrots. Stir to coat.
4. Serve with a pinch of lemon zest over top and a parsley sprig.
5. Store leftovers in the fridge in an air-tight container for 1-2 days.

Nutrition Information Per Serving