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Vegan Asian Cucumber and Chickpea Slaw with Sesame Twist

A vibrant and healthy Vegan Asian Cucumber and Chickpea Slaw, easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 2 cups Cucumbers Choose firm, fresh cucumbers for a crisp texture.
  • 1 can Chickpeas Drained and rinsed.
  • 1 cup Carrots Use pre-shredded carrots to save time.
  • 1 medium Red Bell Pepper Sliced into thin strips.
  • 1/4 cup Cilantro Chopped; can be omitted if preferred.
  • 2 stalks Green Onions Sliced; substitute with chives if desired.
For the Dressing
  • 3 tablespoons Soy Sauce Opt for tamari for a gluten-free alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute.
  • 1 tablespoon Sesame Oil Olive oil can be used but will alter taste.
  • 1 tablespoon Honey or Maple Syrup Maple syrup is ideal for a vegan option.
  • 1 teaspoon Ginger Fresh ginger is best, powdered as a fallback.
  • 2 cloves Garlic Fresh minced garlic is recommended.
  • 1 tablespoon Sesame Seeds For garnish.

Equipment

  • mixing bowl
  • Sharp Knife
  • Box Grater or Food Processor
  • whisk

Method
 

Preparation Steps
  1. Slice the cucumbers into thin rounds about 1/8-inch thick. Set them aside.
  2. Shred carrots using a box grater or food processor and add to the mixing bowl.
  3. Slice the red bell pepper into thin strips and add to the mixing bowl.
  4. In the mixing bowl, combine drained chickpeas, chopped cilantro, and sliced green onions.
  5. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, grated ginger, minced garlic, and sesame seeds.
  6. Pour the dressing over the slaw mixture and toss gently to coat all ingredients.
  7. Cover the slaw and refrigerate for at least 30 minutes to enhance flavors.
  8. Serve the slaw chilled, garnished with crushed peanuts or extra sesame seeds as desired.

Notes

Allow the slaw to sit in the fridge for at least 30 minutes for the best flavor. Avoid mashing the chickpeas while mixing.