Go Back
–+ servings
Cucumber and Chickpea Slaw

Vibrant Cucumber and Chickpea Slaw with Nutty Sesame Dressing

This Cucumber and Chickpea Slaw is a refreshing and nutritious dish that combines crisp vegetables and creamy chickpeas, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 medium Cucumber Remove seeds if overly watery.
  • 2 medium Carrots Shred for easier mixing.
  • 1 can Chickpeas Drained and rinsed.
  • 1/2 medium Red Onion Thinly sliced.
  • 1/4 cup Cilantro Chopped; can substitute with parsley.
For the Dressing
  • 3 tablespoons Sesame Oil Essential for flavor.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider or white vinegar.
  • 2 tablespoons Soy Sauce Tamari for gluten-free option.
  • 1 tablespoon Honey Maple syrup for vegan alternative.
  • 1 teaspoon Ginger Grated; fresh preferred.
  • 2 cloves Garlic Minced; fresh gives best flavor.
For Garnish
  • 2 tablespoons Sesame Seeds For sprinkling on top.

Equipment

  • Grater
  • Mixing bowl
  • Mandoline
  • Whisk

Method
 

Preparation Steps
  1. Wash and peel the cucumbers and carrots, then shred them into a large mixing bowl.
  2. Drain and rinse the chickpeas, then add to the bowl with the shredded vegetables.
  3. Thinly slice the red onion and chop the cilantro, adding them to the bowl.
  4. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic.
  5. Pour the dressing over the slaw mixture and gently toss to coat without over-dressing.
  6. Sprinkle sesame seeds on top and let the slaw rest at room temperature for at least 10 minutes.
  7. Serve chilled or at room temperature in bowls.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 550IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days; for best taste, consume within 24 hours.

Tried this recipe?

Let us know how it was!