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Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe
Ben Carraoli

Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe

I recently made this Asian Cucumber and Chickpea Slaw with Sesame Dressing, 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.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.