Edamame & Chickpea Slaw

• 1 12 cups fresh chickpeas
• olive oil flavored cooking spray
• 14 teaspoon sea salt
• 4 teaspoons olive oil, divided
• 1 head broccoli stem, shredded
• 1 head cabbage, shredded
• 1 head purple cabbage, shredded
• 1 cup shelled edamame
• 34 cup red bell pepper, julienned
• 1 12 cups carrots, shredded
• 4 green onions, chopped
• 34 cup apple cider vinegar
• 2 tablespoons raw organic honey
• 2 garlic cloves, minced
• 12 teaspoon whole caraway seed
• 12 teaspoon fresh ground pepper

1. Preheat oven to 450 degrees.
2. Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with slat and drizzle with 2 tsp oil.
3. Bake for 30 minutes, tossing occasionally.
4. Remove from oven and let cool.
5. Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl, set aside.
6. In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, pepper and remaining 2 tsp oil; pour over slaw, tossing gently.
7. Chill for at least 30 minutes.
8. Top with roasted chickpeas.

fresh chickpeas, olive oil, salt, olive oil, broccoli stem, cabbage, purple cabbage, shelled edamame, red bell pepper, carrots, green onions, apple cider vinegar, honey, garlic, caraway seed, ground pepper

Taken from www.food.com/recipe/edamame-chickpea-slaw-418586 (may not work)