Asian cucumber and chickpea slaw with sesame dressing in a bowl

Asian Cucumber and Chickpea Slaw with Sesame Dressing

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Why Make This Recipe

This Asian Cucumber and Chickpea Slaw with Sesame Dressing is a refreshing and nutritious dish that combines crunchy veggies and protein-packed chickpeas. It’s easy to make and perfect for lunch, a side dish, or a light dinner. The sesame dressing adds a delightful flavor that elevates the simple ingredients. Whether you want a quick meal or a healthy snack, this slaw is a tasty choice.

How to Make Asian Cucumber and Chickpea Slaw with Sesame Dressing

Ingredients:

  • 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

Asian Cucumber and Chickpea Slaw with Sesame Dressing

Directions:

  1. Start by shredding the cucumber and carrots using a grater or mandoline for the perfect texture. Toss them into a large mixing bowl.
  2. Add the drained chickpeas, thinly sliced red onion, and chopped cilantro into the same bowl with your shredded veggies.
  3. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic.
  4. Pour the dressing over the slaw mixture and toss it gently to ensure even coating.
  5. Sprinkle sesame seeds on top as a garnish.
  6. Let the slaw sit for at least 10 minutes before serving to allow flavors to meld.
  7. Serve chilled.

How to Serve Asian Cucumber and Chickpea Slaw with Sesame Dressing

This slaw can be served as a light meal or a side dish with grilled chicken, fish, or tofu. It pairs well with Asian dishes or can simply be enjoyed on its own. For an extra crunch, serve it in lettuce wraps or with crispy wonton chips.

How to Store Asian Cucumber and Chickpea Slaw with Sesame Dressing

Store any leftover slaw in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. However, the cucumber may release water, so give it a good stir before serving again.

Tips to Make Asian Cucumber and Chickpea Slaw with Sesame Dressing

  • Make your slaw ahead of time for a quick meal option throughout the week.
  • Adjust the dressing ingredients to your liking. Add more honey for sweetness or more soy sauce for saltiness.
  • Include other vegetables like bell peppers or radishes for added crunch and flavor.

Variation

You can add sliced bell peppers, shredded purple cabbage, or even diced avocado for a creamier texture. Substitute lime juice for rice vinegar to give it a different tang.

FAQs

Can I use frozen chickpeas for this slaw?
Yes, you can use frozen chickpeas, but be sure to thaw and drain them properly before adding to the slaw.

Is this recipe vegan?
Yes, all the ingredients are plant-based, making it a great option for vegans.

Can I make this slaw ahead of time?
Absolutely! Just remember to store it in the refrigerator and consume it within a few days for the best taste.

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asian cucumber and chickpea slaw with sesame dress 2026 04 08 183647 1

Asian Cucumber and Chickpea Slaw with Sesame Dressing

  • Author: oumardaabdelali
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A refreshing and nutritious dish combining crunchy veggies and protein-packed chickpeas, perfect for lunch or as a side dish.

Ingredients

Scale
  • 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

Instructions

  1. Start by shredding the cucumber and carrots using a grater or mandoline for the perfect texture. Toss them into a large mixing bowl.
  2. Add the drained chickpeas, thinly sliced red onion, and chopped cilantro into the same bowl with your shredded veggies.
  3. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic.
  4. Pour the dressing over the slaw mixture and toss it gently to ensure even coating.
  5. Sprinkle sesame seeds on top as a garnish.
  6. Let the slaw sit for at least 10 minutes before serving to allow flavors to meld.
  7. Serve chilled.

Notes

This slaw can be made ahead of time and stored in the refrigerator for 2-3 days. The cucumber may release water, so stir before serving again.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: cucumber slaw, chickpea salad, Asian dressing, vegan salad, healthy lunch

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