Asian Cucumber and Chickpea Slaw with Sesame Dressing

Ingredients

For the Slaw

• 2 large cucumbers, thinly sliced
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp chopped fresh mint (optional)
• 2 tbsp roasted sesame seeds

For the Sesame Dressing

• 3 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• ½ tsp chili flakes or sriracha (optional)
• Black pepper, to taste

Instructions

1. In a large bowl, combine the sliced cucumbers, chickpeas, shredded carrots, bell pepper, green onions, cilantro, and mint.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, honey, ginger, garlic, chili flakes, and black pepper until smooth.
3. Pour the dressing over the slaw and toss gently until everything is evenly coated.
4. Sprinkle with roasted sesame seeds and mix lightly.
5. Refrigerate for 10–15 minutes before serving to allow the flavors to blend.
6. Serve chilled as a light lunch, healthy side dish, or meal prep salad.

Tips

• Add shredded purple cabbage for extra crunch and color.
• Top with sliced avocado for healthy fats.
• Add grilled chicken, shrimp, or tofu for a protein-packed main meal.
• Store in an airtight container in the refrigerator for up to 2 days.

Prep Time

• Prep: 15 minutes
• Chill: 10 minutes
• Total: 25 minutes

Servings

4 servings

Approximate Nutrition (Per Serving)

• Calories: 240
• Protein: 8 g
• Carbohydrates: 22 g
• Fat: 14 g
• Fiber: 7 g
• Sugar: 6 g