Description
A crisp, creamy slaw with shredded cucumber, carrots, and protein-packed chickpeas tossed in a nutty sesame dressing.
Ingredients
Scale
- 2 cups shredded cucumber (seeds removed)
- 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 (toasted)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prep your tools: set out a large bowl, a grater or mandoline, and a small mixing bowl.
- Shred the cucumber and carrots using a grater or mandoline; place them in the large bowl.
- Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
- In the small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth.
- Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
- Sprinkle sesame seeds on top for garnish.
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy.
Notes
Rinse chickpeas well to prevent the slaw from becoming watery. Letting the slaw rest helps the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg