Brilliant Beet Slaw
Prep time: 
Total time: 
Serves: 6 cups, 2 servings
Light and refreshing slaw with lemon vinaigrette, chickpeas and loads of dill!
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup fresh dill
  • ¼ cup fresh parsley
  • 1.5 teaspoon extra-virgin olive oil
  • 2 tablespoon raw pepita seeds
  • 2 garlic cloves
  • ¼ teaspoon sea salt
  • 1 cup cooked chickpeas
  • 3 raw beets, peeled and finely shredded
  • 2 medium carrots, peeled and finely shredded
  1. Place lemon juice, dill, parsley, olive oil, seeds, garlic and salt in the bowl of your food processor or high-powered 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.
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Recipe by Healthful Pursuit at