Asian Cucumber And Chickpea Slaw With Sesame Dressing
This vibrant Asian cucumber and chickpea slaw is packed with crisp veggies, protein rich chickpeas, and a bold sesame dressing. A refreshing no cook salad recipe perfect for meal prep or light lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
2 cups shredded cucumber
1 cup shredded carrots
1 can (15 oz) 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
Shred the cucumber and carrots using a grater or mandoline. Place them in a large mixing bowl.
Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until fully combined.
Pour the dressing over the slaw mixture and toss gently until everything is evenly coated.
Sprinkle sesame seeds on top for garnish.
Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy.
Notes
Make Ahead: Prepare the vegetables and dressing separately. Combine just before serving for maximum freshness.
Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha to the dressing.
Extra Crunch: Toss in shredded cabbage or chopped peanuts for added texture.
For less moisture, lightly squeeze excess water from shredded cucumber before mixing.
