Tangy Root Vegetable Slaw

HomeClinics & ProgramsELLICSR KitchenTangy Root Vegetable Slaw

Skill Level	Easy

Preparation Time	20 minutes	Total Time	25 minutes
Servings	6	Cost Per Serving	$1.53

Dressing

1/4 cup	Fresh Orange, Clementine, or Mandarin Juice
2 tbsp	White Wine Vinegar
1 tbsp	Honey
2 tbsp	Olive Oil
1/4 tsp	Sea Salt and Black Pepper

Preheat oven to 400 F.
Toss chickpeas in olive oil, cumin and paprika until evenly coated and roast for 20 minutes or until crunchy.
Combine all ingredients into a large bowl and set aside.
For the dressing, whisk together all ingredients and mix into salad.

PDF Image of Tangy Root Vegetable Slaw Nutrition Facts Table

Olive oil has long been celebrated as a heart-healthy and delicious mainstay of the Mediterranean Diet. It is rich in polyphenols such as hydroxytyrosol (HT) which may protect blood vessels from free radical damage.
Extra virgin olive oil comes from the first pressing of olives. It is highest in antioxidants and lowers inflammation more than other types of olive oil. If an olive oil doesn't say "virgin" it has been heat-treated and is more processed. Light olive oil still has heart-healthy monounsaturated fats but is lower in antioxidants than extra virgin olive oil. Use extra virgin olive oil to finish a meal after cooking or in salad dressings. More refined olive oil such as light olive oil has a higher smoke point, meaning it can be heated without being destroyed. Light olive oil can be used for baking, roasting, sautéing, etc.
1 cup of Chickpeas has 85% of the manganese most people need in a day. Manganese is needed to create blood clotting factors. Including beans in a heart-healthy diet can help lower bad LDL cholesterol levels, lowering heart disease risk.