Crunchy Cabbage Salad with Chickpeas & Walnuts

Ingredients

• 1 1/2 cups (110 g) cabbage, shredded
• 1 tbsp (15 ml) lemon juice
• 1/3 cup (80 g) cottage cheese, 2%
• 1 cup (220 g) plain Greek yogurt, 2%
• 3/4 tsp (4 g) Dijon mustard
• 1 tsp (5 ml) extra-virgin olive oil
• 1 (61 g) carrot, grated
• 1/2 (75 g) bell pepper, thinly sliced
• 1 cup (150 g) chickpeas, rinsed
• 2 tbsp (20 g) walnuts, chopped
• 2 tbsp (8 g) parsley and dill

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Shred the cabbage as finely as you can and rub it with half the lemon juice for a minute with your hands. It goes from raw and squeaky to tender in that minute.
2. Blend the cottage cheese smooth with a spoonful of the yogurt, then whisk it into the rest with the mustard, oil and the rest of the lemon juice.
3. Toss the cabbage, carrot, pepper and chickpeas through the dressing, and scatter the walnuts and herbs over. Taste before salting.