Description

This Asian Cucumber and Chickpea Slaw is a fresh, light, and vibrant salad combining crisp Asian cucumbers, hearty chickpeas, colorful veggies, and a zesty natural dressing. It’s a healthy, energizing dish perfect for warm days or anytime you want a nourishing, quick, and easy meal full of bold flavors and satisfying textures.

Ingredients

Scale

Vegetables and Legumes

2 medium Asian cucumbers, thinly sliced or julienned
1 can (15 oz) chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
2 medium carrots, julienned or shredded
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped (optional)

Toasted Sesame Seeds

2 tablespoons sesame seeds, toasted

Dressing

2 tablespoons rice vinegar (natural)
1 tablespoon apple cider vinegar (natural)
1 teaspoon maple syrup (natural)
2 tablespoons soy sauce (natural)
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 teaspoon toasted sesame oil
1/4 teaspoon natural gelling agent

Instructions

Prepare the Vegetables: Wash the cucumbers thoroughly. Slice or julienne cucumbers, shred the carrots finely, slice the red bell pepper into thin strips, thinly slice the green onions, and roughly chop the cilantro if using.
Rinse and Drain Chickpeas: If using canned chickpeas, rinse them well under cold water to remove excess sodium and drain completely. If cooking your own, ensure they are tender but firm enough to hold shape.
Toast Sesame Seeds: Place sesame seeds in a dry skillet over medium heat. Stir constantly until seeds become fragrant and lightly browned. Remove from heat and set aside.
Whisk the Dressing: In a small bowl, combine rice vinegar, apple cider vinegar, maple syrup, soy sauce, grated ginger, minced garlic, toasted sesame oil, and natural gelling agent. Whisk thoroughly until smooth and well combined.
Toss Everything Together: In a large mixing bowl, add cucumbers, chickpeas, carrots, red bell pepper, green onions, and cilantro. Pour the dressing over the ingredients and toss gently to coat everything evenly. Sprinkle toasted sesame seeds on top and give a final light toss.

Notes

Cut vegetables to uniform size to ensure balanced texture.
Drain chickpeas thoroughly to keep slaw crisp and fresh.
Toast sesame seeds carefully, stirring constantly to avoid burning.
For deeper flavors, prepare the dressing a few hours ahead and refrigerate.
Adjust acidity by adding more apple cider vinegar for tanginess or more maple syrup for sweetness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizers
Method: No Cooking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 cup
Calories: 140
Sugar: 5g
Sodium: 320mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: Asian cucumber slaw, chickpea salad, vegan slaw, gluten free appetizer, plant-based salad, quick salad recipe