Summertime is a great time for salads. No need to do any cooking. This cold salad is an example of a quick and easy dish you can make for your weeknight meal. This spiral cucumber carrot chickpea salad recipe uses a spiralizer. If you do not have one, you can buy these veggies already spiralized at your nearest grocery store. The title of this recipe is a mouthful, but boy is it yummy and easy to make. Feel free to check out our other salad recipes here.
Asian Spiral Cucumber Carrot Chickpea Salad Simple Ingredients:
1 Onion (red) thinly sliced
1 tablespoon Sugar
1 ½ teaspoon Salt
1 teaspoon Mustard Seed
½ cup Red Wine Vinegar
2 seedless Cucumbers, chilled and spira
2 large Carrots, peel the skin, and keep peeling to create think strips
1 can of Chickpeas, rinsed and drained
1 teaspoon Salt
2 tablespoon Seasoned Rice Vinegar
1 tablespoon Lemon juice
1 teaspoon Sesame Oil
Salt and Pepper to taste
Asian Spiral Cucumber Carrot Chickpea Salad Quick Instructions:
To make the pickled onion: 1 tablespoon sugar, 1 ½ teaspoon Salt, 1 teaspoon Mustard Seed, ½ cup Red Wine Vinegar in a small saucepan. Stir and heat until sugar and salt dissolve. Remove from heat and add Onion (red) thinly sliced. Refrigerate for 1 hour.
Meanwhile, use the spiralizer
Use the peeler of the skin on the carrots. Then, continue to peel the carrot to make think ribbon-like carrot shapes. Put aside.
In a small bowl, whisk 2 tablespoon Seasoned Rice Vinegar, 1 tablespoon Lemon juice, and 1 teaspoon Sesame Oil, salt, and pepper to taste.
After the cucumber is drained, squeeze and place in the bowl with the carrots, pickled red onion, and chickpeas. Drizzle and toss the mixture with the salad dressing.
Serve immediately.
Enjoy! If you decide to try this recipe, please come back and leave a comment. Thanks for stopping by.
Save to BigOven 
Ingredients
- 1 Onion (red) thinly sliced
- 1 tablespoon Sugar
- 1 ½ teaspoon Salt
- 1 teaspoon Mustard Seed
- ½ cup Red Wine Vinegar
- 2 seedless Cucumbers, chilled and spiralized
- 2 large Carrots, peel the skin, and keep peeling to create think strips
- 1 can of Chickpeas, rinsed and drained
- 1 teaspoon Salt
- 2 tablespoon Seasoned Rice Vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Sesame Oil
- Salt and Pepper to taste
Instructions
- To make the pickled onion: 1 tablespoon sugar, 1 ½ teaspoon Salt, 1 teaspoon Mustard Seed, ½ cup Red Wine Vinegar in a small saucepan. Stir and heat until sugar and salt dissolve. Remove from heat. And add Onion (red) thinly sliced. Refrigerate for 1 hour.
- Meanwhile, use the spiralizer and create cucumbers into spirals. Then, put on a few paper towels and sprinkle with 1 teaspoon salt. Let sit for 20 minutes.
- Use the peeler of the skin on the carrots. Then, continue to peel the carrot to make think ribbon-like carrot shapes. Put aside.
- In a small bowl, whisk 2 tablespoon Seasoned Rice Vinegar, 1 tablespoon Lemon juice, and 1 teaspoon Sesame Oil, salt, and pepper to taste.
- After the cucumber is drained, squeeze and place it in the bowl with the carrots, pickled red onion, and chickpeas. Drizzle and toss the mixture with the salad dressing.
- Serve immediately.
If you are looking for some additional spiralizer recipes, I found these other foodie blogs with recipes.
15 Crazy-Colorful Spiralized Salad Recipes for Summer
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
Jeri
Your Asian Spiral Cucumber Carrot Chickpea Salad looks absolutely delicious. It's so true that once the weather warms up even in the slightest, the salad cravings start to come on. I'm pinning this one and I know it will make an appearance in one of the meals I'll soon be serving out on my patio.