Description
A vibrant and crunchy slaw featuring fresh cucumbers and carrots, hearty chickpeas, and a nutty sesame dressing.
Ingredients
Scale
- 2 cups shredded cucumber
- 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
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- Shred your veggies by using a sharp knife or box grater for the cucumbers and carrots.
- Rinse the chickpeas in a strainer to remove excess sodium.
- Mix all shredded vegetables and chickpeas in a large mixing bowl.
- Whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic in a separate bowl.
- Pour the dressing over the slaw mixture and toss gently to coat.
- Chill the slaw in the fridge for 20-30 minutes before serving.
Notes
If desired, add diced mango or pineapple for a tropical flair or sprinkle with sesame seeds for extra crunch before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cucumber, chickpeas, slaw, salad, sesame dressing