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Asian Cucumber and Chickpea Slaw with Sesame Dressing is Delightful!

A refreshing and nutritious slaw featuring crunchy cucumbers and protein-rich chickpeas, dressed with a savory sesame dressing.
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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 shredded carrots
  • 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 honey or maple syrup for vegan option
  • 1 teaspoon sesame seeds toasted
Garnish
  • 2 tablespoons green onions sliced

Method
 

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

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

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

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