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Asian Cucumber and Chickpea Slaw with Sesame Dressing

A refreshing slaw featuring crunchy cucumbers and chickpeas, tossed in a creamy sesame 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 Notes

Ingredients
  

Vegetables
  • 1 cucumber, thinly sliced Use a sharp knife or mandolin for consistency.
  • 2 carrots, shredded Peel and shred using a grater.
  • 1/4 cup red onion, thinly sliced Add for crunch and flavor.
  • 1/4 cup fresh cilantro, chopped Adds freshness and color.
Protein and Dressing
  • 1 can chickpeas, rinsed and drained Rinse to remove excess sodium.
  • 1/4 cup sesame dressing (store-bought or homemade) Can substitute with a homemade mixture of tahini, lemon juice, and soy sauce.
Seasoning and Garnish
  • Salt and pepper to taste
  • Sesame seeds for garnish Add just before serving.

Method
 

Preparation
  1. Wash the cucumber thoroughly and slice it thinly.
  2. Peel the carrots and shred them using a grater.
  3. Open the can of chickpeas, rinse under cool water, and drain well.
Combining Ingredients
  1. In a large mixing bowl, add the sliced cucumber, shredded carrots, red onion, and chickpeas. Toss gently to combine.
  2. Pour in the sesame dressing and sprinkle the chopped cilantro on top. Toss until evenly coated.
  3. Add salt and pepper to taste.
  4. Garnish with sesame seeds just before serving.
Serving
  1. Serve immediately for the best crunch, or let it marinate briefly to enhance flavors.

Notes

For best results, serve the slaw immediately after dressing. If not consumed right away, store in an airtight container for up to 3 days; note that the crunch may diminish. Avoid reheating.