I recently made this Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe, and I can’t stop thinking about how fresh and satisfying it tasted. I love recipes that feel light but still fill me up, and this one absolutely delivers.
The crisp cucumbers and nutty sesame dressing create the perfect balance of flavor and texture. I was honestly surprised at how quickly it came together. If you enjoy vibrant, refreshing salads with bold Asian-inspired flavors, this recipe is one you’ll want to keep on repeat.
You can also enjoy similar quick and fun recipes like Chicken Waffle Sliders Recipe or Cinnamon Sugar French Toast Muffins Recipe for breakfast or snack inspiration.
Ingredients Section
This recipe uses simple, fresh ingredients that work beautifully together. Each one plays an important role in creating flavor, texture, and balance.
- 2 large cucumbers, thinly sliced: Choose fresh, firm cucumbers with smooth skin. Thin slicing helps them absorb the sesame dressing better and gives the slaw a light, crisp texture.
- 1 can (15 ounces) chickpeas, drained and rinsed: Chickpeas add protein and make the slaw more filling. Rinse them well to remove excess salt and improve flavor.
- 2 tablespoons sesame oil: Use toasted sesame oil for a deeper, nutty aroma. It gives the dressing its signature Asian-style flavor.
- 1 tablespoon soy sauce: Soy sauce adds saltiness and umami. Use low-sodium if you prefer better control over the salt level.
- 1 tablespoon rice vinegar: Rice vinegar provides gentle acidity. It brightens the dish without overpowering the cucumbers.
- 1 teaspoon sugar: A small amount of sugar balances the tanginess of the vinegar and saltiness of the soy sauce.
- 1 clove garlic, finely minced: Fresh garlic gives a sharp, aromatic depth. Avoid garlic powder for this recipe.
- 1 teaspoon freshly grated ginger: Fresh ginger adds warmth and a subtle spice. Grate it finely so it blends smoothly into the dressing.
- 1 tablespoon sesame seeds: Lightly toasted sesame seeds enhance the nutty flavor and add a slight crunch.
- 2 green onions, thinly sliced: Green onions add mild sharpness and freshness to the slaw.
- Optional: red chili flakes to taste: For a little heat, chili flakes bring a subtle kick without overpowering the dish.
Note: The ingredient quantities listed serve approximately 4 people as a side dish.
Variations
This slaw is flexible and easy to customize.
For a gluten-free version, use tamari instead of regular soy sauce.
For a sugar-free option, replace sugar with a natural sweetener like monk fruit or skip it entirely if you prefer a sharper taste.
You can add shredded carrots or thinly sliced red cabbage for extra color and crunch.
For extra protein, toss in edamame or grilled tofu cubes.
If you love bold flavors, a splash of lime juice can enhance the freshness even more.
Cooking Time
This recipe is quick and requires no actual cooking.
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
Equipment You Need
- Sharp knife – for slicing cucumbers thinly and evenly
- Cutting board – for safe vegetable prep
- Mixing bowl – to combine the slaw ingredients
- Small bowl – for whisking the sesame dressing
- Whisk or fork – to mix the dressing thoroughly
- Measuring spoons – for accurate flavor balance
How to Make Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe?
This refreshing slaw comes together in just a few simple steps. It’s all about fresh ingredients and a well-balanced dressing. Follow these easy steps for the best results.
Prepare the Cucumbers
Start by washing the cucumbers thoroughly. Slice them thinly using a sharp knife for even pieces. Thin slices help the dressing coat each piece perfectly and keep the texture light and crisp.
Prepare the Chickpeas
Drain and rinse the chickpeas under cold water. Pat them dry with a clean towel to remove excess moisture. This helps the dressing stick better and prevents the slaw from becoming watery.
Make the Sesame Dressing
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and grated ginger. Mix until the sugar dissolves completely. The dressing should taste balanced—nutty, slightly sweet, and tangy.
Combine Everything
In a large mixing bowl, add the sliced cucumbers and chickpeas. Pour the dressing over the top and toss gently to coat evenly. Make sure every piece is lightly covered in the flavorful dressing.
Add Garnishes and Chill
Sprinkle sesame seeds and sliced green onions over the slaw. If you like a little heat, add red chili flakes. Let the slaw chill in the refrigerator for at least 10–15 minutes before serving so the flavors can blend beautifully.
Additional Tips for Making this Recipe Better
After making this recipe a few times, I’ve learned a few tricks that really improve the flavor and texture:
- I lightly salt the cucumbers and let them sit for 5 minutes, then pat them dry. This removes excess water and keeps the slaw crisp.
- I always toast the sesame seeds before adding them. It makes a big difference in flavor.
- I taste the dressing before mixing it in. Sometimes I add a tiny splash more vinegar if I want it brighter.
- I prefer chilling the slaw for 20–30 minutes. The longer it rests, the better it tastes.
- I sometimes mash a few chickpeas slightly to help them absorb more dressing.
How to Serve Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe?
This slaw works beautifully as a light side dish. Serve it alongside grilled chicken, baked salmon, or tofu for a balanced meal. It also pairs well with rice bowls and noodle dishes.
For presentation, serve it in a wide shallow bowl. Sprinkle extra sesame seeds and green onions on top for a fresh look. You can even add thinly sliced red chili for a vibrant pop of color.
If you’re hosting a gathering, this slaw makes a refreshing addition to a buffet table. It stays crisp and flavorful, making it perfect for warm weather meals.
Nutritional Information
This slaw is light yet satisfying. Here’s an approximate breakdown per serving:
- Calories: 220
- Protein: 7g
- Carbohydrates: 20g
- Fat: 14g
Values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
This recipe is great for meal prep and easy storage.
Storing
Store the slaw in an airtight container in the refrigerator. It stays fresh for up to 3 days. Stir before serving to redistribute the dressing.
Freezing
Freezing is not recommended. Cucumbers lose their crisp texture after thawing and become watery.
Reheating
This dish is best served cold or at room temperature. Reheating is not necessary and may affect texture.
Why You’ll Love This Recipe?
This Asian Cucumber and Chickpea Slaw with Sesame Dressing is truly a keeper. Here’s why:
- Quick and Easy
I love that it takes just 15 minutes to prepare. No cooking required, which makes it perfect for busy days. - Healthy and Nutritious
It’s packed with fresh vegetables and plant-based protein. It feels light but keeps me full. - Flavorful and Balanced
The sesame oil, soy sauce, and rice vinegar create a bold yet refreshing taste. Every bite is crunchy and satisfying. - Customizable
You can easily adjust sweetness, spice, or add extra vegetables. It works for many dietary needs. - Perfect for Any Occasion
Whether it’s a weeknight dinner or a summer gathering, this slaw fits right in.
Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe
Ingredients
Method
- Start by washing the cucumbers thoroughly. Slice them thinly using a sharp knife for even pieces. Thin slices help the dressing coat each piece perfectly and keep the texture light and crisp.
- Drain and rinse the chickpeas under cold water. Pat them dry with a clean towel to remove excess moisture. This helps the dressing stick better and prevents the slaw from becoming watery.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and grated ginger. Mix until the sugar dissolves completely. The dressing should taste balanced—nutty, slightly sweet, and tangy.
- In a large mixing bowl, add the sliced cucumbers and chickpeas. Pour the dressing over the top and toss gently to coat evenly. Make sure every piece is lightly covered in the flavorful dressing.
- Sprinkle sesame seeds and sliced green onions over the slaw. If you like a little heat, add red chili flakes. Let the slaw chill in the refrigerator for at least 10–15 minutes before serving so the flavors can blend beautifully.
Notes
- I lightly salt the cucumbers and let them sit for 5 minutes, then pat them dry. This removes excess water and keeps the slaw crisp.
- I always toast the sesame seeds before adding them. It makes a big difference in flavor.
- I taste the dressing before mixing it in. Sometimes I add a tiny splash more vinegar if I want it brighter.
- I prefer chilling the slaw for 20–30 minutes. The longer it rests, the better it tastes.
- I sometimes mash a few chickpeas slightly to help them absorb more dressing.