Name: Asian Cucumber and Chickpea Slaw with Sesame Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups shredded cucumber (Use a mandoline for even shreds.); 1 cup shredded carrots; 1 can (15 oz) chickpeas, drained and rinsed (For creaminess.); 1/4 cup thinly sliced red onion (For a little bite.); 1/4 cup chopped cilantro (For a green, citrusy lift.); 2 tablespoons sesame oil (Use a light-tasting variety if preferred.); 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon honey (Can substitute with maple syrup for a vegan option.); 1 teaspoon grated ginger; 1 clove garlic, minced; 1 tablespoon sesame seeds (Toast them in a dry pan for enhanced flavor.)

Jump to Recipe Print Recipe

How I Found This Salad

The first time I made what I now call Asian Cucumber and Chickpea Slaw with Sesame Dressing, it was an accident of timing and a stubborn craving for something crunchy and bright on a humid evening. I had a soggy head of lettuce and a drawer full of pantry staples, so I grabbed a cucumber and a can of chickpeas and started riffing. If you like a similarly crunchy take on Asian flavors, you might enjoy a recipe like Crunchy Asian cabbage slaw with addictive sesame dressing, which is what inspired my first attempt. That night the toasted sesame aroma filled the kitchen and by the time my roommates tried it, the bowl was half gone.

The Secret Behind Perfect Asian Cucumber and Chickpea Slaw with Sesame Dressing

What makes this slaw sing is the balance of textures and the simple list of ingredients that somehow come together into something more than the sum of its parts. You’ll want 2 cups shredded cucumber and 1 cup shredded carrots as your crisp base, and then a can (15 oz) chickpeas, drained and rinsed for heft and creaminess. I thinly slice about 1/4 cup thinly sliced red onion for a little bite and scatter 1/4 cup chopped cilantro for that green, citrusy lift. The dressing is ridiculously easy: 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon grated ginger, and 1 clove garlic, minced. I finish everything with 1 tablespoon sesame seeds for that toasty finish.

When it comes to the actual assembling, I do it like this: Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl. Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until well combined. Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly. Sprinkle sesame seeds on top for garnish. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled and enjoy. Saying it out loud makes it sound fussy, but I promise it barely takes ten minutes of hands-on time.

Getting the Texture Just Right

Texture is the reason I keep making this. The cucumber must be shredded thin and crisp; I prefer a mandoline because it gives those even ribbons that hold the dressing without getting soggy instantly. One tip I always pass along: after shredding the cucumber, give it a quick squeeze in a clean dish towel if the cucumber is extra watery. That little step keeps the slaw from getting diluted but preserves the fresh snap. Another trick is to gently press some of the chickpeas with the back of a fork—mashed a bit—so you get those creamy pockets nestled among the shreds. When it’s done right you’ll taste the warm sesame oil aroma, see glossy strands of cucumber and carrot, and hear a pleasant crunch as you bite into it.

Small Changes I Make (and Why they Work)

I tinker with this recipe depending on mood and what’s in my fridge. Sometimes I’ll add a squeeze of lime if the soy and rice vinegar need a brighter note. If I’m serving it with something heartier I might toss in a handful of toasted slivered almonds or swap the cilantro for chopped mint for a fresher finish. For weeknight dinners, I’ll pair it with something like lemon chili grilled chicken bowls with fresh cucumber salad—the slaw’s acidity cuts through the richness of grilled meat perfectly. If you want a Mediterranean twist, serve it next to one-pan baked feta with tomatoes and chickpeas and you’ll have a colorful, slightly fusion spread that disappears fast at dinner parties.

I also have a handful of quick tips I always follow: toast the sesame seeds in a dry pan for 30 seconds to wake up their flavor; use a light-tasting sesame oil if you don’t want an overpowering aroma; and always let the slaw rest at least ten minutes so the dressing softens the chickpeas and the flavors marry.

When It’s Done, What to Serve, and What to Try Next

You’ll know the slaw is done when the cucumber and carrot are tender-crisp, the chickpeas are warmed through by the dressing’s oils and spices, and the whole bowl smells of sesame and ginger. The dressing shouldn’t pool at the bottom; it should coat. If it feels too salty, a dusting of extra shredded cucumber or a splash more rice vinegar tames it.

This slaw is versatile at the table. I make it as a chilled side with grilled fish or chicken, tuck it into bowls over brown rice for a quick vegetarian lunch, or pile it into tacos with crispy tofu. It’s also a lifesaver for picnics because it travels well—just keep it chilled. For leftovers, I store it in an airtight container in the fridge for up to three days. Expect the cucumber to soften a touch; a quick toss before serving revives the texture. If you’re planning to bring it to potluck, wait to add the sesame seeds until you arrive so they stay crunchy.

Variation ideas you might like: swap the honey for maple syrup to make it fully vegan; add thinly sliced jalapeño and an extra teaspoon of ginger for a spicy kick; or stir in a handful of chopped peanuts for extra crunch and protein.

I still laugh thinking about the first time I brought this to a summer BBQ. My friend’s toddler refused all the hotdogs but had two helpings of this slaw—the child’s tiny face lit up with each crunchy bite. That memory is the reason this recipe sits in the front of my mental cookbook.

Conclusion

If you want a similar riff for inspiration or an alternate take on chickpea-forward Asian salads, check out this version: Asian Chickpea Salad | Lynn Mumbing Mejia.