Description
Asian Cucumber and Chickpea Slaw is a vibrant, crisp, and refreshing salad that bursts with flavor and texture. Combining crunchy cucumbers, hearty chickpeas, shredded carrots, fresh herbs, and a tangy natural dressing, this lively dish offers a perfect balance of sweetness, tang, and subtle spice. It is versatile, protein-packed, and super simple to prepare, making it an ideal side dish, light meal, or picnic favorite.
Ingredients
Scale
Vegetables and Herbs
- 2 large cucumbers, thinly sliced
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 3 green onions, thinly sliced
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 2 tablespoons sesame oil (natural)
- 2 tablespoons light soy sauce (natural) – use gluten-free if needed
- 1 tablespoon maple syrup (natural)
- 1 teaspoon freshly grated ginger root
- 1 clove garlic, minced
- 1/4 teaspoon red chili flakes (optional)
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Vegetables: Thinly slice the cucumbers and shred the carrots to achieve a crisp texture. Thinly slice the green onions and roughly chop the cilantro and mint to release their aromatic oils.
- Rinse and Drain Chickpeas: Rinse canned chickpeas under cold water to remove excess sodium and any canning flavor. Drain them well and gently pat dry for the best texture in the slaw.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), sesame oil (natural), light soy sauce (natural), maple syrup (natural), freshly grated ginger, minced garlic, and red chili flakes if using. This bright and tangy dressing will bring all the flavors together perfectly.
- Toss Everything Together: Combine cucumbers, chickpeas, carrots, green onions, cilantro, and mint in a large bowl. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle toasted sesame seeds on top for a textured, toasty nutty finish. Serve immediately or chill for 15 to 20 minutes to deepen the flavors.
Notes
- Use seedless cucumbers for a less watery and crisper slaw.
- Pat dry chickpeas thoroughly to prevent sogginess.
- Adjust the amount of apple cider vinegar (natural) to balance acidity to taste.
- Always use fresh cilantro and mint for authentic brightness and aroma.
- Let the slaw chill before serving to meld the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad, Chickpea Slaw, Healthy Salad, Crisp Salad, Gluten Free Salad, Vegan Salad
