Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

Creamy Avocado Carrot-Kale Slaw with Chickpeas

Recipe by Lisa Turner Published on September 7, 2016 Healthy kale and carrot coleslaw tossed with plump buttery chickpeas and a creamy, tangy and zesty vegan avocado dressing Print this recipe Salad: 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 cups shredded carrots (4 medium or 2 large carrots) 1 bunch fresh kale, trimmed and chopped or cut into strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the chickpeas, shredded carrots and chopped kale. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the salad and serve. Makes 4 to 6 servings

This is my contribution to Jacqueline's Meat Mondays event. I'm also sharing with Eat Your Greens, a monthly event alternately co-hosted by Shaheen and The VegHog.

More coleslaw ideas from Lisa's Kitchen:
Creamy Vegan Coleslaw Dressed with Avocado
Indian-Style Coleslaw
Whole Cabbage Stuffed with Coleslaw
Coleslaw Bites with Jalapeño Dip