Asian Cucumber & Chickpea Slaw with Sesame Dressing

A refreshing, crunchy, protein-rich slaw with bold Asian-inspired flavors

📋 Complete Recipe Information

⏱️ Time

Prep: 15 minutes
Cook: 0 minutes
Resting (optional): 10 minutes
Total: ~25 minutes

🍽️ Yield

Servings: 4 (side dish) or 2 (light main)

🌱 Diet-Friendly

Vegan
Dairy-free
Gluten-free (use tamari or gluten-free soy sauce)

🧾 Ingredients (Detailed)

Slaw Base

Cucumbers (2 large): English or Persian cucumbers work best for crunch and fewer seeds
Chickpeas (1 cup cooked): Canned (rinsed well) or home-cooked
Red onion (½ small): Thinly sliced for mild sharpness
Carrot (1 medium): Julienned or grated for color and sweetness
Fresh cilantro or green onions (2 tbsp): Optional but recommended
Sesame seeds (1 tsp): White or black, toasted if possible

Sesame Dressing

Sesame oil (2 tbsp): Toasted sesame oil for deep flavor
Soy sauce or tamari (1½ tbsp): Salt + umami
Rice vinegar (1 tbsp): Bright acidity
Honey or maple syrup (1 tsp): Balances the salt and acid
Fresh ginger (1 tsp, grated): Warm, fresh kick
Garlic (1 small clove, minced): Savory depth
Optional heat: ½ tsp chili flakes or 1 tsp chili oil

👩‍🍳 Step-by-Step Instructions

Prep vegetables
- Slice cucumbers thin (use a mandoline for extra crunch).
- Julienne/grate carrot and thinly slice onion.
Assemble slaw
- In a large bowl, combine cucumbers, chickpeas, carrot, onion, and herbs.
Make dressing
- In a small bowl, whisk sesame oil, soy sauce, rice vinegar, sweetener, ginger, garlic, and chili (if using).
Combine & rest
- Pour dressing over slaw and toss gently.
- Sprinkle sesame seeds on top.
- Rest 10 minutes for best flavor absorption.
Serve
- Serve chilled or at room temperature.

🥗 Nutrition Information (Approx. per serving)

Calories: 180–200
Protein: 7–8 g
Fiber: 5–6 g
Healthy fats: from sesame oil
Low saturated fat, no cholesterol

🌟 Variations & Add-Ons

Protein boost: Add edamame, tofu cubes, or grilled chicken
Thai-style: Add peanut butter (1 tbsp) + lime juice
Korean-style: Add gochujang (1 tsp)
Extra crunch: Add shredded cabbage or crushed peanuts
Low sodium: Reduce soy sauce, add more vinegar or lime

Frequently Asked Questions (Q&A)

Q1: Can I make this ahead of time?

Yes. It keeps well for up to 24 hours in the fridge. For best crunch, add sesame seeds just before serving.

Q2: Will the cucumbers get watery?

Yes, slightly. To reduce this, lightly salt cucumbers and drain after 10 minutes before mixing.

Q3: Can I use dried chickpeas?

Absolutely. Soak overnight and boil until tender (about 45–60 minutes).

Q4: Is this good for weight loss?

Yes. It’s low-calorie, high-fiber, and very filling.

Q5: What can I serve it with?

Grilled chicken or fish
Rice bowls
Wraps or pita pockets
BBQ or picnic meals

Q6: Can I skip sesame oil?

You can, but flavor will change. Substitute with olive oil + a little tahini.

Q7: Is it kid-friendly?

Yes—just skip chili and reduce onion slightly.

🥒 Storage Tips

Store in an airtight container
Refrigerate up to 1 day
Do not freeze (cucumbers lose texture)

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.