Description

This Asian Cucumber and Chickpea Slaw is a refreshing and vibrant salad featuring crisp cucumbers, tender chickpeas, and a tangy, sweet, and savory natural dressing. Perfect as a healthy lunch, colorful side, or impressive dish to share, it combines nutritious ingredients with a delightful crunch and bright flavors in every bite.

Ingredients

Scale

Vegetables and Herbs

2 medium cucumbers, thinly sliced
2 medium carrots, grated
1 red bell pepper, diced
1/4 cup fresh cilantro, roughly chopped
3 green onions, chopped

Chickpeas

1 can (15 oz) chickpeas, rinsed and drained

Dressing

2 tablespoons apple cider vinegar (natural)
1 tablespoon sesame oil (natural)
1 tablespoon soy sauce (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon maple syrup (natural)
1 teaspoon natural gelling agent
1 tablespoon fresh ginger, grated
2 cloves garlic, minced

Garnish

1 tablespoon toasted sesame seeds

Instructions

Prepare the Vegetables: Slice the cucumbers thinly, using a mandoline if available for uniform slices. Grate the carrots finely. Dice the red bell pepper into small cubes. Chop the green onions and roughly mince the fresh cilantro to retain their vibrant flavor.
Rinse and Drain Chickpeas: Rinse canned chickpeas under cold water thoroughly to remove any canning liquid flavor and drain well to keep the slaw crisp.
Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), sesame oil (natural), soy sauce (natural), vegetarian Worcestershire sauce (natural), maple syrup (natural), minced garlic, grated fresh ginger, and the natural gelling agent until smooth and well combined.
Toss Everything Together: In a large mixing bowl, combine the prepared vegetables and chickpeas. Pour the dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly without bruising them.
Garnish and Serve: Sprinkle toasted sesame seeds on top for added crunch and flavor. Chill the slaw for at least 15 minutes before serving to allow the flavors to meld beautifully.

Notes

Use firm, fresh cucumbers without soft spots for optimal crunch.
Lightly salt cucumbers after slicing and drain excess water to avoid sogginess.
Taste and adjust the dressing to balance tangy and sweet according to preference.
Prepare the dressing in advance to deepen its flavors before mixing with the slaw.
Serve chilled for best flavor and texture; perfect for meal prep or picnics.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-cook
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 cup
Calories: 140
Sugar: 5g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Asian cucumber slaw, chickpea salad, refreshing salad, plant-based protein, healthy side dish