Description
A refreshing and nutritious dish combining crunchy veggies and protein-packed chickpeas, perfect for lunch or as a side dish.
Ingredients
Scale
- 2 cups shredded cucumber
- 1 cup shredded carrots
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- Start by shredding the cucumber and carrots using a grater or mandoline for the perfect texture. Toss them into a large mixing bowl.
- Add the drained chickpeas, thinly sliced red onion, and chopped cilantro into the same bowl with your shredded veggies.
- In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic.
- Pour the dressing over the slaw mixture and toss it gently to ensure even coating.
- Sprinkle sesame seeds on top as a garnish.
- Let the slaw sit for at least 10 minutes before serving to allow flavors to meld.
- Serve chilled.
Notes
This slaw can be made ahead of time and stored in the refrigerator for 2-3 days. The cucumber may release water, so stir before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cucumber slaw, chickpea salad, Asian dressing, vegan salad, healthy lunch