Description
This Asian Cucumber and Chickpea Slaw is a refreshing side dish that combines crisp cucumbers and hearty chickpeas with a flavorful sesame dressing. Perfect for a light lunch or as a vibrant addition to any meal!
Ingredients
- English or Persian cucumbers
- Canned chickpeas
- Shredded carrots
- Red bell pepper
- Green onions (scallions)
- Fresh cilantro
- Toasted sesame oil
- Rice vinegar
- Low-sodium soy sauce (or tamari for gluten-free)
- Fresh ginger
- Minced garlic
- Maple syrup or agave nectar
- Chili flakes (optional)
- Toasted sesame seeds
Instructions
- Prep Your Veggies: Thinly slice the cucumbers into half-moons or small sticks, finely julienne the carrots and red bell pepper, and thinly slice the green onions. Roughly chop the fresh cilantro.
- Drain and Rinse Chickpeas: Drain the canned chickpeas thoroughly in a colander and rinse them under cold running water. Let them sit to drain while making the dressing.
- Whisk the Dressing: In a medium bowl or a jar with a tight-fitting lid, combine the toasted sesame oil, rice vinegar, soy sauce (or tamari), freshly grated ginger, minced garlic, sweetener (maple syrup or agave), and a tablespoon or two of water to thin it slightly if needed. Whisk until well combined and emulsified.
- Combine Slaw Ingredients: In a large mixing bowl, gently combine the prepared cucumbers, carrots, red bell pepper, green onions, cilantro, and drained chickpeas.
- Dress the Slaw: Pour the sesame dressing evenly over all the vegetables and chickpeas in the bowl.
- Toss to Coat: Using tongs or two large spoons, gently toss the slaw until all ingredients are thoroughly coated in the dressing.
- Taste and Adjust: Taste a spoonful of the slaw and adjust the seasonings as needed, adding more soy sauce for saltiness, rice vinegar for tang, or sweetener to balance it out.
- Chill (Recommended): Let the slaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Garnish and Serve: Just before serving, give the slaw a final quick toss and sprinkle generously with toasted sesame seeds.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: For extra crunch, consider adding chopped toasted peanuts or cashews. If making ahead, store the dressing separately from the chopped vegetables and combine just before serving for maximum freshness.