This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.
In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.
Chop the broccoli into bite sized pieces and grate the stem.
Slice the green onion.
Grate the carrot.
Drain and rinse the chickpeas.
Add everything above to a large bowl and toss well.
Add the dressing and toss well.
Add most of the sliced almonds and lightly toss.
Serve and sprinkle with remaining almonds.
Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.
Place all ingredients into a blender or a jar and blend well.