Description

Enjoy a fresh and vibrant Asian Cucumber and Chickpea Slaw that combines crisp cucumbers, crunchy vegetables, and protein-packed chickpeas with a tangy, zesty dressing. This quick and easy slaw is perfect as a light meal, side dish, or topping for wraps and bowls, offering a delightful blend of textures and bright flavors that refresh the palate.

Ingredients

Scale

Vegetables

2 firm, fresh cucumbers, thinly sliced
2 medium carrots, shredded
1 red bell pepper, diced
3 green onions, finely chopped
1/2 cup fresh cilantro, finely chopped

Chickpeas

1 can (15 oz) cooked chickpeas, rinsed and drained

Dressing

3 tablespoons apple cider vinegar (natural)
2 tablespoons sesame oil (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon maple syrup (natural)
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: small amount natural gelling agent dissolved in warm water

Garnish

2 tablespoons toasted sesame seeds

Instructions

Prepare the Vegetables: Thinly slice the cucumbers and shred the carrots. Dice the red bell pepper and finely chop the green onions and cilantro, combining these fresh ingredients to ensure vibrant colors and textures.
Rinse and Drain Chickpeas: Rinse the chickpeas under cold water thoroughly and drain them well to remove excess starch and maintain the slaw’s lightness.
Mix the Dressing: In a small bowl, whisk together apple cider vinegar, sesame oil, vegetarian Worcestershire sauce, maple syrup, salt, and pepper. If a thicker dressing is desired, whisk in a small amount of dissolved natural gelling agent.
Combine Ingredients: In a large bowl, gently toss the cucumbers, chickpeas, carrots, bell pepper, green onions, and cilantro. Pour the dressing over and mix carefully to evenly coat all ingredients without crushing the vegetables.
Chill and Serve: Let the slaw rest in the refrigerator for at least 20 minutes to allow flavors to meld. Garnish with toasted sesame seeds just before serving for added crunch and visual appeal.

Notes

Use fresh, crisp vegetables for best texture and flavor.
Adjust the acidity by balancing vinegar and maple syrup to taste before mixing.
Toss gently to keep the vegetables crunchy and prevent sogginess.
Chop vegetables the night before and store separately to maintain freshness.
Experiment with different fresh herbs and add-ins like nuts or fruit for variety.

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

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6g
Sodium: 220mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Asian cucumber slaw, chickpea salad, healthy side dish, fresh slaw, vegetarian salad, gluten free