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Refreshing Asian Slaw: Crunchy Cucumber & Chickpea Delight

A vibrant Asian slaw featuring crunchy cucumbers and chickpeas, packed with nutrients and flavors for a delightful side dish.
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Prep Time 15 minutes
Chill 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 opt for seedless varieties
  • 1 cup Carrots substitute with shredded cabbage if desired
  • 1 can Chickpeas drained
  • 1/2 cup Red Onion finely chopped
  • 1/4 cup Cilantro chopped
For the Dressing
  • 1/4 cup Sesame Oil can substitute with avocado or olive oil
  • 3 tablespoons Rice Vinegar can substitute with apple cider vinegar or white vinegar
  • 2 tablespoons Soy Sauce use tamari for gluten-free
  • 1 tablespoon Honey can substitute with maple syrup
  • 1 teaspoon Ginger freshly grated
  • 1 clove Garlic minced
For Garnish
  • 2 tablespoons Sesame Seeds optional

Equipment

  • mixing bowl
  • grater
  • mandoline
  • whisk

Method
 

Instructions
  1. Wash cucumbers and carrots, then shred them into thin strips and transfer to a large mixing bowl.
  2. Drain chickpeas, add to the bowl along with red onion and cilantro, and mix gently.
  3. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic.
  4. Pour dressing over the slaw mixture and toss gently to coat.
  5. Sprinkle sesame seeds over the dressed slaw.
  6. Chill in the refrigerator for at least 10 minutes before serving.
  7. Serve in bowls or on a platter.

Notes

Customize by adding other vegetables or using different beans. Prepare the dressing separately to keep the slaw fresh until serving.