Description
This refreshing Cucumber and Chickpea Slaw with Sesame Dressing is a crisp, vibrant salad perfect for a light lunch or side dish. Combining the crunch of shredded cucumber and carrots with protein-rich chickpeas, it is tossed in a flavorful sesame dressing with hints of ginger, garlic, and honey. Easy to prepare and served chilled, this slaw offers a healthy, nutrient-packed option that is both satisfying and full of fresh flavors.
Ingredients
Scale
Vegetables and Legumes
- 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
Dressing
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Garnish
- 1 tablespoon sesame seeds
Instructions
- Shred the vegetables. Using a grater or mandoline, shred the cucumber and carrots finely. Place these shredded vegetables in a large mixing bowl.
- Add chickpeas and aromatics. To the bowl, add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro. Gently mix to combine the ingredients evenly.
- Prepare the sesame dressing. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until the dressing is well blended and smooth.
- Combine dressing with slaw. Pour the prepared dressing over the slaw mixture in the large bowl. Toss gently but thoroughly to ensure all the ingredients are coated evenly with the flavorful dressing.
- Garnish with sesame seeds. Sprinkle the sesame seeds evenly on top of the dressed slaw for added texture and nutty flavor.
- Let flavors meld. Allow the slaw to rest for at least 10 minutes in the refrigerator. This resting time helps the flavors to blend and the vegetables to marinate slightly.
- Serve chilled. After resting, serve the cucumber and chickpea slaw chilled for a refreshing and tasty dish that complements a variety of meals.
Notes
- For extra crunch, add chopped peanuts or cashews as a topping.
- You can substitute honey with maple syrup to make the recipe vegan.
- Make the slaw ahead and refrigerate up to 24 hours; flavors intensify with time.
- Try adding a squeeze of lime juice for a tangy twist.
- Use low-sodium soy sauce to reduce salt content if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian-inspired
Keywords: Cucumber slaw, Chickpea salad, Sesame dressing, Healthy salad, Vegetarian slaw, No-cook recipe, Asian-inspired salad
