Description
The Asian Cucumber and Chickpea Slaw is a vibrant, crunchy, and refreshing salad featuring crisp cucumbers, protein-rich chickpeas, and a zesty plant-based dressing. This slaw balances tangy, sweet, and savory flavors, making it perfect as a light lunch, side dish, or picnic favorite with a delightful Asian-inspired twist.
Ingredients
Scale
Vegetables and Legumes
- 2 medium English cucumbers, thinly sliced
- 1 cup cooked or canned chickpeas, rinsed and drained
- 1 cup shredded carrots
- 1 medium red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp maple syrup (natural)
- 1 tbsp sesame oil
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional: 1/2 tsp natural gelling agent dissolved in warm water
Optional Garnishes and Variations
- Toasted sesame seeds or toasted almonds
- Chopped fresh mint or basil in place of cilantro
- Finely chopped fresh chili or chili flakes
- Additional vegetables such as thinly sliced radishes, snap peas, or shredded cabbage
Instructions
- Prepare the Vegetables: Wash and thinly slice the cucumbers, red bell pepper, and green onions. Finely shred the carrots and chop the fresh cilantro. Toss all prepared vegetables together in a large mixing bowl to keep them fresh and crisp.
- Rinse and Drain Chickpeas: Thoroughly drain the canned chickpeas and rinse under cold water to remove excess sodium or liquid. Pat dry with paper towels to prevent the slaw from becoming watery before adding them to the vegetables.
- Create the Dressing: In a small bowl, whisk together apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), maple syrup (natural), sesame oil, salt, and pepper. For a creamier texture, dissolve the natural gelling agent in warm water and gently fold it into the dressing.
- Combine and Toss: Pour the dressing over the vegetable and chickpea mixture. Toss gently but thoroughly to ensure all ingredients are coated evenly. Taste and adjust seasoning by adding more salt or vinegar if desired.
- Chill and Serve: Refrigerate the slaw for at least 20 minutes to allow flavors to meld. Serve chilled for the best refreshing and vibrant taste experience.
Notes
- Use English cucumbers for fewer seeds and thinner skin to keep the salad tender and less watery.
- Pat vegetables dry before mixing to maintain a crunchy texture and avoid sogginess.
- Adjust the amount of maple syrup to suit your sweetness preference for a balanced dressing.
- Chill the slaw before serving to enhance flavors and keep it refreshingly cold.
- Add dressing gradually to prevent overdressing and ensure just the right coating on the ingredients.
- 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: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Asian cucumber slaw, chickpea salad, crunchy salad, plant-based salad, gluten free slaw, refreshing salad
