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Asian Cucumber and Chickpea Slaw with Sesame Dressing

A crunchy, refreshing slaw made with English cucumbers, hearty chickpeas, and a tangy sesame-ginger dressing, perfect for a quick meal or side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Plant-Based
Calories: 230
Ingredients Method Notes

Ingredients
  

For the slaw
  • 2 large English cucumbers, thinly sliced Or 3 small Persian cucumbers
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 scallions, thinly sliced (white + light green)
  • 1/2 cup fresh cilantro, chopped Optional: substitute parsley
  • 2 tablespoons toasted sesame seeds Plus extra for garnish
  • 1 small carrot, julienned or shredded Optional for color
For the dressing
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon white or yellow miso Optional for depth
  • 1 tablespoon honey or maple syrup Maple for vegan
  • 1 teaspoon grated fresh ginger
  • 1 small clove garlic, minced
  • 1 Juice of lime Or substitute lemon for a brighter acid
  • to taste Salt and freshly ground black pepper
  • 1/2 teaspoon chili crisp or a pinch of red pepper flakes Optional spicy kick

Method
 

Preparation
  1. Thinly slice cucumbers and place them in a large bowl. Add a pinch of salt and let sit for 5 minutes to draw out excess water; pat dry with paper towels.
  2. Drain and rinse chickpeas. For better texture and dressing adherence, smash about half the chickpeas lightly with a fork or potato masher; leave the rest whole.
Make the dressing
  1. In a small bowl or jar, whisk toasted sesame oil, rice vinegar, soy sauce, miso (if using), honey or maple, grated ginger, garlic, and lime juice until emulsified.
  2. If the dressing is too thick, thin with 1–2 teaspoons of water.
Combine
    Toss and serve
    1. Add scallions, cilantro, carrot, and sesame seeds to the cucumbers. Pour dressing over the salad and toss to combine.
    2. Let the slaw sit for 5–10 minutes before serving to let flavors meld. For meal prep, refrigerate up to 48 hours.

    Notes

    For flavor, keep dressing separate when storing to maintain crispness. Use fresh herbs and seating garnishes just before serving.