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Asian Cucumber and Chickpea Slaw – Refreshingly Crunchy Delight

This Asian Cucumber and Chickpea Slaw is a vibrant, protein-packed salad that is refreshingly crunchy and perfect for any meal.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 2 cups Cucumber deseeded if watery
  • 1 cup Carrots shredded
  • 1 can Chickpeas drained and rinsed
  • 1 small Red Onion thinly sliced
  • 1/4 cup Cilantro chopped
For the Dressing
  • 2 tablespoons Sesame Oil or toasted sunflower oil
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Honey or maple syrup for vegan
  • 1 teaspoon Ginger grated
  • 1 clove Garlic minced
Garnish
  • 2 tablespoons Sesame Seeds for sprinkling

Equipment

  • grater
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Wash cucumber and carrots under cool water. Shred into thin strips and place in a mixing bowl.
  2. Drain and rinse chickpeas; add to the bowl with shredded vegetables. Thinly slice red onion and add to the mixture.
  3. Chop cilantro (or parsley) and sprinkle over the mix. Toss gently to combine.
  4. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until emulsified.
  5. Pour the dressing over the slaw and toss gently to coat.
  6. Sprinkle sesame seeds on top and let the slaw rest for about 10 minutes before serving.
  7. Serve chilled as a refreshing side or standalone dish.

Notes

This slaw is best served fresh. Store in an airtight container in the fridge for up to 2 days.