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Asian Cucumber and Chickpea Slaw

Zesty Asian Cucumber and Chickpea Slaw for Refreshing Crunch

This Asian Cucumber and Chickpea Slaw is a colorful, healthy, and refreshing dish perfect for any occasion.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Cucumber Adds crunch and hydration; substitute with zucchini for variety.
  • 1 cup Carrots Provides natural sweetness and vibrant color; can use shredded bell peppers instead.
  • 1 can Chickpeas Brings protein and texture; using canned chickpeas saves time.
  • 1/2 cup Red Onion Offers sharpness and color; mild shallots can perfectly substitute.
  • 1/4 cup Cilantro Infuses freshness and herbaceous flavor; parsley or green onions work well too.
For the Dressing
  • 2 tablespoons Sesame Oil Delivers richness and depth; olive oil is a milder option.
  • 2 tablespoons Rice Vinegar Adds brightness and acidity; apple cider vinegar or lemon juice can be alternatives.
  • 1 tablespoon Soy Sauce Contributes saltiness and umami; try tamari for a gluten-free version.
  • 1 tablespoon Honey Balances flavors with sweetness; maple syrup serves as a great vegan substitute.
  • 1 teaspoon Ginger Infuses warmth and zest; ground ginger can be used in a pinch.
  • 1 clove Garlic Enhances aroma and depth of flavor; swap for garlic powder as a quicker option.
  • 1 tablespoon Sesame Seeds Provides crunch and perfect garnish; poppy seeds can also work in a pinch.

Equipment

  • grater
  • Mixing bowl
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Begin by washing and peeling your cucumbers and carrots. Using a grater or a mandoline, shred them into thin strips and place them into a large mixing bowl.
  2. Next, drain and rinse your canned chickpeas. Gently add them to the bowl alongside thinly sliced red onion and chopped cilantro. Mix everything together carefully.
  3. In a separate small bowl, measure out sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic. Whisk these ingredients together until well combined.
  4. Pour the freshly whisked dressing over the slaw mixture in the large bowl. Using tongs, gently toss everything together.
  5. Sprinkle sesame seeds over the top of your slaw for added crunch. Cover the bowl and let the slaw sit at room temperature for at least 10 minutes.
  6. After resting, give the slaw a gentle toss before serving. For the best experience, serve it chilled.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 250mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Ensure your cucumbers are patted dry after washing for the best texture. This slaw can be made in larger quantities and enjoys up to 2 days in the fridge.

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