Tangy Chickpea Cucumber Slaw with Dill
Make this fresh, crunchy chickpea cucumber slaw for a protein-packed, healthy side dish perfect for summer grilling or quick lunch prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1/2 cup finely chopped red onion
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- For the Tangy Slaw Dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chickpeas by rinsing them well under cold water and patting them dry with a paper towel. Place the dried chickpeas in a large mixing bowl.
- Dice the cucumber into small, uniform pieces. Add the diced cucumber, red onion, fresh dill, and fresh parsley to the bowl with the chickpeas.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and pepper until the dressing emulsifies slightly. This creates your tangy slaw dressing.
- Pour the dressing over the chickpea and vegetable mixture.
- Gently toss all ingredients together until everything is evenly coated with the dressing.
- For best flavor, cover the bowl and chill the slaw in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld.
- Serve cold as a light summer salad or a vegetarian bean salad accompaniment.
Notes
- To keep the cucumber crisp, do not dice it too far in advance of assembly.
- If you prefer a creamier texture, you can substitute 2 tablespoons of the olive oil with 2 tablespoons of plain Greek yogurt (this will make it no longer vegan).
- This protein packed slaw holds up well for lunch prep salads for up to three days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4
- Sodium: 310
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Find it online: https://www.purecookingjoy.com/chickpea-cucumber-slaw-recipe/