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Asian Cucumber and Chickpea Slaw with Sesame Dressing is Delightful!

A refreshing and nutritious slaw featuring crisp cucumbers, protein-rich chickpeas, and a flavorful sesame dressing, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cucumber thinly sliced
  • 1 cup carrot shredded
  • 1 cup red cabbage shredded
Legumes
  • 1 can chickpeas drained and rinsed
Dressing
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon sesame seeds toasted
Garnish
  • 2 tablespoons green onion sliced

Method
 

Prepare the Vegetables
  1. In a mixing bowl, combine the sliced cucumber, shredded carrot, and shredded red cabbage.
Add Chickpeas
  1. Add the drained chickpeas to the vegetable mixture and toss gently to combine.
Make the Dressing
  1. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and toasted sesame seeds.
Combine and Serve
  1. Pour the dressing over the slaw and toss until everything is well coated. Garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen as it sits.

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