Asian Cucumber And Chickpea Slaw With Sesame Dressing

Why You’ll Love This Recipe

I love how fresh and balanced this slaw tastes. The sesame oil gives it a rich, nutty depth, while the rice vinegar adds brightness. The chickpeas make it filling enough to enjoy on its own, yet it also works beautifully as a side dish. Whenever I need a quick, no-cook recipe packed with texture and flavor, this is what I prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups shredded cucumber
1 cup shredded carrots
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup thinly sliced red onion
1/4 cup chopped cilantro
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon sesame seeds

Directions

I start by shredding the cucumber and carrots using a grater or mandoline. I place them in a large mixing bowl.

Next, I add the drained chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the vegetables.

In a separate small bowl, I whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until everything is well combined.

I pour the dressing over the slaw mixture and gently toss everything together so all the ingredients are evenly coated.

I sprinkle sesame seeds on top for garnish and an extra layer of flavor.

Before serving, I let the slaw sit for at least 10 minutes to allow the flavors to meld together. I serve it chilled for the best texture and taste.

Servings And Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 25 minutes

Approximate nutrition per serving:
Calories: 180
Protein: 6g
Carbohydrates: 22g
Fat: 8g

Variations

I sometimes add shredded cabbage for extra crunch. When I want more heat, I mix a pinch of red pepper flakes into the dressing. I have also included sliced bell peppers or edamame for additional texture and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If I make it ahead of time, I sometimes keep the dressing separate and toss everything together just before serving to maintain crispness.

FAQs

Can I Make This Salad Ahead Of Time?

I can prepare the vegetables and dressing separately and combine them shortly before serving for the freshest texture.

How Do I Prevent The Slaw From Getting Watery?

I lightly squeeze excess moisture from the shredded cucumber before mixing it with the other ingredients.

Can I Make This Vegan?

I replace the honey with maple syrup or another plant-based sweetener.

What Can I Serve This With?

I like serving it alongside grilled chicken, tofu, or as a topping for rice bowls.

Can I Use A Different Bean?

I sometimes substitute chickpeas with white beans or edamame for a different twist.

Conclusion

This Asian cucumber and chickpea slaw with sesame dressing is one of my favorite quick and refreshing salads. I love the crisp vegetables, hearty chickpeas, and flavorful dressing that ties everything together. It is simple, vibrant, and perfect for any occasion. Whenever I want a healthy, no-cook dish that delivers big flavor, this is the recipe I choose.