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Asian Cucumber and Chickpea salad with fresh vegetables and spices

Asian Cucumber and Chickpea Slaw with Sesame Dressing

This refreshing slaw combines crunchy cucumbers, protein-packed chickpeas, and a zesty sesame dressing, making it a perfect side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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
Dressing
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
Garnish
  • 1 tablespoon sesame seeds

Method
 

Preparation
  1. Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl.
  2. Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
  3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until well combined.
  4. Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
  5. Sprinkle sesame seeds on top for garnish.
  6. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
  7. Serve chilled and enjoy.

Notes

Store any leftovers in an airtight container in the refrigerator. Best enjoyed within 2–3 days. Flavors may intensify as it sits, but cucumbers may lose some crispness.