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Asian Cucumber and Chickpea Slaw

Asian Cucumber and Chickpea Slaw

  • Author: Eric
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This vibrant Asian Cucumber and Chickpea Slaw combines crisp, refreshing vegetables and a zesty natural dressing for a nutritious, plant-based side or light lunch. Bursting with flavors and textures, this colorful slaw features cucumbers, chickpeas, red bell pepper, and carrots, all tossed in a tangy, slightly sweet dressing infused with fresh ginger and sesame oil natural. Quick to prepare and full of wholesome ingredients, it’s perfect for busy days and customizable to your taste preferences.

Ingredients

Scale

Vegetables and Legumes

  • 2 medium fresh cucumbers, thinly sliced
  • 1 can (15 oz) chickpeas (rinsed and drained)
  • 1 red bell pepper, diced
  • 2 medium carrots, shredded
  • 3 green onions, chopped
  • 1/4 cup fresh cilantro, roughly chopped

Dressing (natural)

  • 3 tbsp apple cider vinegar (natural)
  • 2 tbsp soy sauce (natural, gluten-free)
  • 1 tbsp sesame oil (natural)
  • 1 tbsp maple syrup (natural)
  • 1 tsp fresh ginger, grated

Optional Additions

  • 1 tsp natural gelling agent
  • 2 tbsp toasted sesame seeds

Instructions

  1. Prepare the Vegetables: Wash and thinly slice the cucumbers. Shred the carrots and dice the red bell pepper. Chop the green onions and roughly chop fresh cilantro to release their flavors.
  2. Rinse and Drain Chickpeas: Rinse the canned chickpeas under cold water to remove any residue and drain thoroughly to avoid excess moisture in the slaw.
  3. Whisk the Dressing (natural): In a small bowl, combine apple cider vinegar (natural), soy sauce (natural), sesame oil (natural), maple syrup (natural), and grated fresh ginger. Whisk until well emulsified, creating a balanced, zesty dressing.
  4. Toss Everything Together: In a large mixing bowl, combine the prepared vegetables and chickpeas. Pour the dressing (natural) over the slaw and gently toss to evenly coat all ingredients.
  5. Add Final Touches: Optionally sprinkle toasted sesame seeds over the top and stir in the natural gelling agent if a firmer texture is desired. Chill for 15-20 minutes to allow flavors to meld before serving.

Notes

  • Use cold cucumbers and carrots before preparation for maximum crunch.
  • Slice cucumbers and peppers evenly for consistent texture.
  • Toss the slaw with dressing shortly before serving to maintain freshness and crispness.
  • Adjust maple syrup amount to your preferred sweetness level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and stir gently before serving.
  • Freezing is not recommended as it affects the texture of the fresh vegetables.
  • This recipe is naturally mild; add fresh chilies or red pepper flakes for a spicy kick.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 140
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Asian Cucumber Slaw, Chickpea Salad, Plant-Based Slaw, Gluten-Free Side Dish, Healthy Slaw Recipe

Find it online: https://smartmealsguide.com/asian-cucumber-and-chickpea-slaw/