Asian Cucumber Chickpea Slaw (Print Version)

Crisp cucumber, chickpeas, and carrots in a tangy sesame dressing for a light, zesty Asian-style dish.

# Ingredients:

→ Vegetables

01 - 2 cups shredded cucumber
02 - 1 cup shredded carrots
03 - 1/4 cup thinly sliced red onion
04 - 1/4 cup chopped cilantro

→ Legumes

05 - 1 (15 ounce) can chickpeas, drained and rinsed

→ Dressing

06 - 2 tablespoons sesame oil
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon soy sauce
09 - 1 teaspoon honey
10 - 1 teaspoon grated fresh ginger
11 - 1 clove garlic, minced

→ Garnish

12 - 1 tablespoon sesame seeds

# Steps:

01 - Shred the cucumber and carrots and place them in a large mixing bowl.
02 - Add chickpeas, sliced red onion, and chopped cilantro to the bowl with the shredded vegetables.
03 - In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well blended.
04 - Pour the sesame dressing over the vegetable and chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
05 - Sprinkle sesame seeds over the slaw. Let sit for at least 10 minutes to allow flavors to meld.
06 - Serve chilled for optimal freshness.

# Notes:

01 - Allowing the slaw to rest helps the vegetables absorb the dressing, resulting in a more cohesive flavor.

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