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

1. Prep vegetables
   • Slice cucumbers thin (use a mandoline for extra crunch).
   • Julienne/grate carrot and thinly slice onion.
2. Assemble slaw
   • In a large bowl, combine cucumbers, chickpeas, carrot, onion, and herbs.
3. Make dressing
   • In a small bowl, whisk sesame oil, soy sauce, rice vinegar, sweetener, ginger, garlic, and chili (if using).
4. Combine & rest
   • Pour dressing over slaw and toss gently.
   • Sprinkle sesame seeds on top.
   • Rest 10 minutes for best flavor absorption.
5. 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.

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