Description
Asian Cucumber and Chickpea Slaw with Sesame Dressing is a vibrant and refreshing salad made with crisp cucumbers, hearty chickpeas, and a flavorful sesame-ginger dressing. This easy no-cook recipe is perfect as a light lunch or healthy side dish.
Ingredients
2 cups shredded cucumber
1 cup shredded carrots
1 can (15 ounces) chickpeas, drained and rinsed
¼ cup thinly sliced red onion
¼ cup chopped cilantro
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon sesame seeds
Instructions
1. Shred the cucumber and carrots using a grater or mandoline and place them in a large bowl.
2. Add the drained chickpeas, thinly sliced red onion, and chopped cilantro to the bowl.
3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
4. Pour the dressing over the slaw mixture and toss gently until all ingredients are evenly coated.
5. Sprinkle sesame seeds over the top.
6. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled.
Notes
For best texture, prepare the slaw and dressing separately if making ahead, and combine just before serving.
Add a pinch of red pepper flakes or sliced chili for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg