Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or liquid aminos)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons chili crunch or red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- A pinch of salt
Instructions
- Step 1: Smash the Cucumbers Place the Persian cucumbers on a cutting board. Use the flat side of a large chef’s knife or a rolling pin to gently but firmly press down until the cucumbers burst and split open. Once smashed, slice them into bite-sized chunks. Place the pieces in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes to drain excess water. This step ensures your salad stays crunchy and doesn’t get watery.
- Step 2: Prepare the Dressing In a small mixing bowl, whisk together the minced garlic, soy sauce, rice vinegar, toasted sesame oil, and maple syrup. Stir in the chili crunch according to your spice preference. Whisk until the dressing is well combined and the aromatics are evenly distributed.
- Step 3: Combine and Toss In a large salad bowl, combine the drained smashed cucumbers and the rinsed chickpeas. Pour the dressing over the mixture and toss thoroughly to ensure every piece is coated. Garnish with sliced green onions and toasted sesame seeds. You can serve this immediately or let it chill in the fridge for 20 minutes to let the flavors meld even further.
- Cook Time: 15 minutes