5 from 10 votes
Mayo Free Spicy Coleslaw with Pasta
Prep Time
20 mins
Total Time
20 mins
Mayo Free Spicy Coleslaw with Pasta is another fabulous way to use Chickapea in your salads this summer!  Restaurants typically serve coleslaw with lots of mayo but this recipe will give you a plateful of nutrition, oodles flavor and more by adding our high protein pasta.
Course: Salad
Cuisine: American
Servings: 4
Calories: 392 kcal
Author: Robyn Gleason
  • 8 ounces Chickapea Pasta - I used shells but any shape will work
  • 1/2 head cabbage. I used both green and purple
  • 1 cup carrots, shredded
  • 4 radishes, sliced thinly
  • 2 green onions, chopped
  • 1/4 cup red sweet bell pepper, diced
  • 1/4 cup yellow sweet bell pepper, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup lime juice (3 limes)
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1/2 jalapeno pepper, seeded and minced
  • 1/4 cup extra virgin olive oil
  • Optional toppings - Parmesan cheese, sunflower seeds
  1. Cook Chickapea pasta according to package directions, rinse immediately and set aside.

  2. Combine cabbage, radishes, onions, peppers and parsley in medium sized bowl

  3. Dressing:  combine lime juice and Dijon mustard, mixing well.  Add peper and garlic.  Drizzle olive oil in slowly, whisking well to combine. Mix ONLY HALF of the dressing with the salad. Let stand for 10 minutes. Taste to determine if you need to add additional dressing.

  4. Top with Parmesan cheese or sunflower seeds if desired.