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–+ servings

Asian Cucumber and Chickpea Slaw

A refreshing and nutritious slaw combining crisp cucumbers, protein-rich chickpeas, and a tangy Asian-inspired dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cucumbers thinly sliced
  • 1 cup shredded carrots
  • 1 cup red cabbage shredded
Legumes
  • 1 can chickpeas drained and rinsed
Dressing
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 teaspoon ginger freshly grated
  • 1 clove garlic minced
Toppings
  • 2 tablespoons sesame seeds toasted
  • 2 tablespoons green onions sliced

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the sliced cucumbers, shredded carrots, and red cabbage.
Add Chickpeas
  1. Add the drained chickpeas to the vegetable mixture and toss gently to combine.
Make the Dressing
  1. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.
Combine and Serve
  1. Pour the dressing over the slaw and toss until everything is evenly coated. Top with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen as it sits.

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