- red onion 1/2 medium, sliced thin
- chickpea 1/2 can
- green cabbage 1/3 medium, sliced thin
- carrot 1 to 2, grated
- lemon 1, juice and zest
- cumin 1/2 tsp
- salt, pepper, olive oil
Caramelize the onion (with salt/pepper/olive oil) in a sauteing pan on low heat until soft and sweet. Add chickpea, half of the lemon juice, cumin and mix until the mixture is warm. In a bowl mix the cabbage and carrot. Add lemon zest, the rest of the juice, olive oil, salt and pepper. Serve in individual bowls and top with the warm mixture.