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–+ servings
Asian Cucumber and Chickpea Slaw

Crisp Asian Cucumber and Chickpea Slaw for Fresh Flavor

A vibrant Asian Cucumber and Chickpea Slaw, bursting with flavor and nutrition, perfect for a quick healthy meal.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 medium Cucumber Remove seeds for less moisture
  • 2 medium Carrots Shred for best texture
  • 1 can Chickpeas Drained and rinsed
  • 1 small Red Onion Thinly sliced
  • 1/2 cup Cilantro Chopped; substitute with parsley if desired
For the Dressing
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Rice Vinegar Can substitute with apple cider or white vinegar
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option
  • 1 tablespoon Honey Swap with maple syrup for vegan option
  • 1 tablespoon Grated Ginger
  • 2 cloves Garlic Minced
  • 1 tablespoon Sesame Seeds For garnish

Equipment

  • grater
  • Mandoline
  • mixing bowl
  • small bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Grate the cucumber and carrots, then transfer them to a large mixing bowl.
  2. Salt the cucumber to reduce moisture, let sit for 5 minutes, then squeeze and add to the bowl.
  3. Fold drained chickpeas, thinly sliced red onion, and chopped cilantro into the bowl.
  4. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey. Add ginger and garlic.
  5. Pour the dressing over the slaw mixture and gently toss to combine.
  6. Sprinkle sesame seeds on top and let the slaw rest for at least 10 minutes before serving.
  7. Serve chilled as a standalone dish or as a side to grilled proteins.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 350mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Resting enhances flavor.

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