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Asian Cucumber and Chickpea Slaw

Refreshing Asian Cucumber and Chickpea Slaw for Your Table

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This Asian Cucumber and Chickpea Slaw is a vibrant, healthy salad that uplifts the spirit and palate, perfect for any occasion.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Shredded Cucumber Remove seeds and salt to reduce wateriness if desired.
  • 1 cup Shredded Carrots
  • 1 can (15 oz) Chickpeas Drained and rinsed.
  • 1/4 cup Thinly Sliced Red Onion
  • 1/4 cup Chopped Cilantro
For the Dressing
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free option.
  • 1 teaspoon Honey Swap with agave syrup for a vegan option.
  • 1 teaspoon Grated Ginger
  • 1 clove Minced Garlic
For Garnish
  • 1 tablespoon Sesame Seeds

Equipment

  • Grater
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by shredding the cucumbers and carrots using a grater or mandoline. Place them in a large mixing bowl.
  2. While the cucumbers are resting, drain and rinse the chickpeas under cold water and add them to the bowl with cucumbers and carrots.
  3. In a separate bowl, combine the dressing ingredients and whisk until smooth.
  4. Pour the dressing over the salad mixture and gently toss together.
  5. Sprinkle sesame seeds over the top and let the mixture rest for at least 10 minutes.
  6. Serve your slaw chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Freezing is not recommended. Prepare slaw and dressing separately to retain texture.

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