Asian Cucumber and Chickpea Slaw with Sesame Dressing – 6 Crisp Refreshing Layers
Asian Cucumber and Chickpea Slaw with Sesame Dressing combines crisp cucumbers, hearty chickpeas, shredded cabbage, and carrots tossed in a nutty sesame-ginger dressing.
Ingredients
2 large English cucumbers sliced
1 can 15 ounces chickpeas drained and rinsed
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper thinly sliced
3 green onions sliced
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic minced
1 tablespoon peanut butter or tahini optional
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
Instructions
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Slice cucumbers and lightly salt them. Let sit 10 to 15 minutes, then pat dry.
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In a small bowl, whisk sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and optional peanut butter.
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Combine chickpeas, cucumbers, cabbage, carrots, bell pepper, and green onions in a large bowl.
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Pour dressing over and toss gently to coat.
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Sprinkle sesame seeds and cilantro on top.
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Refrigerate 20 minutes before serving.
Notes
Pat cucumbers dry to prevent excess moisture. Add chopped peanuts for extra crunch if desired.