Description
A refreshing slaw featuring crisp cucumbers, tender chickpeas, and vibrant sesame dressing, perfect for summer picnics or as a light lunch.
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 the cucumber and carrots into a large mixing bowl.
- Add the chickpeas, red onion, and cilantro to the bowl and mix gently.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic to make the dressing.
- Pour the dressing over the slaw and toss gently to coat.
- Sprinkle sesame seeds on top for garnish.
- Let the slaw rest for at least 10 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy!
Notes
For optimal freshness, prep vegetables just before serving. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg