Description
Asian Cucumber and Chickpea Slaw is a fresh, crisp salad featuring crunchy cucumbers, hearty chickpeas, and a tangy, plant-based dressing. This vibrant dish combines textures and flavors with wholesome ingredients, perfect as a light yet satisfying side or standalone meal.
Ingredients
Scale
Vegetables and Herbs
- 2 medium fresh cucumbers, thinly sliced
- 2 medium carrots, peeled and grated
- 3 green onions, finely chopped
- 1/2 cup fresh cilantro, roughly chopped
Legumes
- 1 can (15 oz) canned chickpeas, rinsed and drained
Dressing
- 2 tablespoons rice vinegar (natural)
- 1 tablespoon soy sauce (natural)
- 1 teaspoon sesame oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon natural gelling agent
Garnish
- 1 tablespoon sesame seeds, toasted
Instructions
- Prepare the Vegetables: Wash and thinly slice the cucumbers to create a crisp base for your slaw. Peel and grate the carrots, finely chop the green onions, and roughly chop the cilantro to release their fresh aromas.
- Rinse and Drain Chickpeas: Open the can of chickpeas, rinse thoroughly under cold water to remove excess sodium, and drain well for a clean taste and perfect texture.
- Mix the Dressing: In a small bowl, whisk together rice vinegar (natural), soy sauce (natural), sesame oil, vegetarian Worcestershire sauce (natural), freshly grated ginger, minced garlic, and natural gelling agent until smooth and slightly thickened to coat the ingredients evenly.
- Combine All Ingredients: Place cucumbers, chickpeas, carrots, green onions, and cilantro in a large bowl. Pour the dressing over the top and toss gently but thoroughly to ensure every bite is coated with flavor.
- Garnish and Chill: Sprinkle toasted sesame seeds evenly over the slaw. For optimal flavor, chill the slaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- Use a mandoline slicer for consistent, thin cucumber slices.
- Drain chickpeas well to avoid a watery slaw.
- Adjust rice vinegar to your preferred level of tanginess by adding gradually.
- Prepare dressing ahead and refrigerate for deeper flavor development.
- Serve the slaw cold for the best refreshing taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cucumber slaw, chickpea salad, Asian salad, plant-based slaw, gluten free salad, refreshing side dish
