Description

Asian Cucumber and Chickpea Slaw is a refreshing, crunchy, and protein-packed plant-based salad featuring crisp cucumbers, hearty chickpeas, vibrant vegetables, and a zesty apple cider vinegar dressing. Perfect as a light lunch or side, it delivers bright flavors, satisfying textures, and is quick and easy to prepare.

Ingredients

Scale

Vegetables and Base

2 medium fresh cucumbers, thinly sliced
1 can (15 oz) canned chickpeas, rinsed and drained
1 cup shredded carrots
1 red bell pepper, diced
3 green onions, chopped
1/4 cup fresh cilantro or parsley, chopped

Dressing

3 tablespoons apple cider vinegar (natural)
1 tablespoon sesame oil (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon maple syrup (natural)
2 cloves garlic, minced

Optional and Garnishes

1/2 teaspoon natural gelling agent (optional)
1 tablespoon black sesame seeds, for sprinkling

Instructions

Prepare the Vegetables: Rinse cucumbers well and slice them thinly for a perfect crunch. Shred carrots finely, dice the red bell pepper, and chop the green onions and herbs to create a fresh vegetable base.
Rinse and Drain Chickpeas: Open canned chickpeas, rinse thoroughly under cold water, and drain well to avoid sogginess while keeping the salad light and creamy.
Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), sesame oil (natural), vegetarian Worcestershire sauce (natural), maple syrup (natural), and minced garlic until well combined and vibrant.
Combine Slaw Ingredients: In a large mixing bowl, gently toss sliced cucumbers, chickpeas, shredded carrots, diced bell pepper, and chopped green onions with the dressing until evenly coated. Fold in fresh herbs and sprinkle black sesame seeds on top.
Chill and Serve: Refrigerate the slaw for at least 20 minutes to allow flavors to meld. Give it a quick toss before serving to refresh the bright flavors and textures.

Notes

Use crisp, fresh cucumbers and vegetables for the best texture.
Drain chickpeas thoroughly to prevent sogginess.
Chill the slaw to allow the flavors to blend beautifully.
Lightly toast black sesame seeds to enhance their nutty flavor.
Adjust maple syrup (natural) for your preferred balance of tanginess and sweetness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No Cook
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Asian cucumber salad, chickpea slaw, plant-based salad, vegan side dish, crunchy vegetable slaw