Description

The Asian Cucumber and Chickpea Slaw is a vibrant, refreshing, and protein-packed salad that perfectly balances crunchy cucumbers and fresh veggies with a zesty, creamy dressing. This easy-to-make dish offers a colorful and healthful option for light lunches, side dishes, or snacks, with natural and wholesome ingredients delivering bright flavor and texture in under 20 minutes.

Ingredients

Scale

Vegetables and Herbs

2 crisp English or Persian cucumbers, thinly sliced or cut into half-moons
1 cup shredded carrots
1 red bell pepper, chopped into small pieces
3 green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped plus extra for garnish

Protein

1 can (15 oz) cooked chickpeas, rinsed and drained well

Dressing

3 tablespoons natural peanut butter (natural)
1 teaspoon sesame oil (natural)
1 tablespoon rice vinegar (natural)
1 tablespoon apple cider vinegar (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon maple syrup (natural)
1/4 teaspoon chili flakes (optional)

Optional Garnishes and Add-ins

Toasted sesame seeds
Chopped roasted peanuts
Sliced green onions
Toasted sesame seeds, sliced almonds or peanuts (for extra crunch)
Fresh herbs like mint, basil, or Thai basil
Sliced fresh jalapeños or chili oil (natural) for spice
Shredded red or green cabbage for added crunch

Instructions

Prepare the Vegetables: Wash and peel the cucumbers if desired, then slice them thinly or into half-moons for crisp texture. Shred the carrots finely, chop the red bell pepper into small pieces, thinly slice the green onions, and roughly chop fresh cilantro for garnish.
Rinse and Drain the Chickpeas: Thoroughly rinse canned chickpeas under cold water to remove excess salt or preservatives. Drain well and set aside so they are fresh and ready to absorb the dressing flavors.
Make the Dressing: In a small mixing bowl, whisk together natural peanut butter, sesame oil (natural), rice vinegar (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and maple syrup (natural) until smooth and creamy. Add chili flakes if you want a touch of heat, and mix well.
Toss the Slaw: Combine all the sliced vegetables and chickpeas in a large bowl. Pour the dressing over the mixture and gently toss until everything is well coated, ensuring each bite has a perfect balance of crunchy veggies and creamy, tangy dressing.
Chill and Serve: Refrigerate the slaw for at least 15 minutes to let flavors meld and vegetables soak up the dressing. Finish with a sprinkle of fresh cilantro and optional toasted sesame seeds before serving.

Notes

Use fresh, crisp cucumbers for the best crunch and texture.
Drain chickpeas well to prevent excess moisture and watery slaw.
Adjust acidity by adding more rice vinegar or apple cider vinegar (natural) to brighten flavors.
Customize the spice level with chili flakes or fresh chili peppers as desired.
Make ahead and store chilled for up to 2 days without losing crispness.
Toss gently but thoroughly to avoid mashing cucumbers or chickpeas.

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

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6g
Sodium: 220mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: Asian Cucumber Slaw, Chickpea Salad, Asian Slaw, Quick Salad, Vegan Salad, Gluten Free Appetizer