Crunchy Asian Chickpea Slaw with Sesame Ginger Dressing
A quick and delicious Crunchy Asian Chickpea Slaw with Sesame Ginger Dressing that's perfect for meal prep.
Equipment
- large bowl
- small bowl
Ingredients
Base Ingredients
- 1 can (15-ounce) chickpeas, rinsed and drained
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 medium red bell pepper, thinly sliced
- ½ cup shelled edamame (cooked or frozen/thawed)
- ¼ cup chopped fresh cilantro
Dressing Ingredients
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari use tamari for gluten-free
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon toasted sesame seeds for garnish
Instructions
Preparation Steps
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey or maple syrup, grated ginger, and minced garlic to make the dressing. Set aside.
- In a large bowl, combine the rinsed chickpeas, shredded green cabbage, shredded purple cabbage, shredded carrots, sliced red bell pepper, and edamame.
- Pour the prepared dressing over the vegetable and chickpea mixture.
- Toss all ingredients gently until everything is evenly coated with the dressing.
- Stir in the chopped fresh cilantro.
- Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Garnish with toasted sesame seeds before serving.
Notes
This slaw keeps well in the refrigerator for up to three days when stored in an airtight container.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 13gFat: 14gSaturated Fat: 2gMonounsaturated Fat: 12gSodium: 450mgFiber: 11gSugar: 10g
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