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Asian cucumber and chickpea slaw served in a bowl with fresh veggies.

Asian Cucumber and Chickpea Slaw

A refreshing slaw packed with crunchy vegetables and protein-rich chickpeas, tossed in a zesty dressing, perfect for a quick lunch or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Asian
Calories: 210
Ingredients Method Notes

Ingredients
  

Veggies
  • 2 cups Cucumber (Shredded, seeded or unseeded) For the freshest taste, use crispy, firm cucumbers.
  • 1 cup Carrots (Shredded)
  • 1/2 cup Red Onion (Sliced)
  • 1/4 cup Cilantro (Chopped)
Protein
  • 1 can Chickpeas (Drained and rinsed)
Sauce
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Honey Adjust for sweetness as preferred.
  • 1 tablespoon Grated Ginger (Fresh preferred)
  • 1 clove Garlic (Minced)
Toppings
  • 2 tablespoons Sesame Seeds (For garnish)

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded cucumber, shredded carrots, sliced red onion, and chopped cilantro.
  2. Rinse the canned chickpeas thoroughly, then add them to the bowl with the vegetables.
Dressing
  1. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
  2. Pour the dressing over the vegetable and chickpea mixture. Toss everything together until evenly coated.
  3. Sprinkle sesame seeds over the slaw for garnish.
Serving
  1. Enjoy immediately or refrigerate for an hour to let the flavors meld.

Notes

For the freshest taste, prepare the slaw a couple of hours ahead to enhance the flavors. Store leftovers in an airtight container in the fridge for up to 3 days. Variations include adding diced bell peppers for more crunch, using edamame instead of chickpeas, or adding avocado slices for creaminess.