Ingredients for 2 servings

¼ cup fat-free plain yogurt
¼ teaspoon kosher salt
1 tablespoon cider vinegar
1 tablespoon water
1 (15-oz) can low-sodium chickpeas, rinsed and drained
2 carrots, peeled with a vegetable peeler into strips or thinly sliced, or 2 cups shredded carrots
2 stalks celery, thinly sliced
2 tablespoons sesame seeds, toasted
2 ½ cups sliced packed green cabbage
Freshly ground black pepper

Directions

In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine. Sprinkle with sesame seeds.

Transfer slaw to a plastic food-storage bag or 2 portable containers. Refrigerate at least 4 hours before serving; slaw keeps up to 3 days.