Asian Cucumber and Chickpea Slaw: A Vibrant, Healthy Delight

A vibrant Asian Cucumber and Chickpea Slaw with a zesty dressing, perfect for summer lunches and potlucks.

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Prep Time 25

Resting Time 10

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

3 cups Cucumber Shredded, seeds removed
3 cups Carrots Freshly shredded
1 can Chickpeas Drained and rinsed
1 small Red Onion Thinly sliced
1/2 cup Cilantro Chopped

For the Dressing

3 tablespoons Sesame Oil Toasted for extra richness
2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
2 tablespoons Soy Sauce Tamari for gluten-free option
1 tablespoon Honey Maple syrup for vegan option
1 tablespoon Grated Ginger Fresh ginger for best flavor
1 clove Garlic Minced

For Garnish

2 tablespoons Sesame Seeds Toasted for added flavor

Equipment

Grater
Mixing bowl
Whisk
salad tongs

Method

Step‑by‑Step Instructions

Wash and cut the cucumber and carrots, shredding them into thin strips. Place in a large mixing bowl.
Add drained chickpeas, sliced red onion, and chopped cilantro to the bowl. Toss gently.
In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic.
Pour dressing over the slaw mixture and toss gently to coat.
Sprinkle toasted sesame seeds over the top.
Allow slaw to rest for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 350mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

For crisper cucumber, salt it and let sit for 10 minutes before using. Keep dressing separate until serving.

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