Cucumber Chickpea Slaw with Sesame Dressing

Cucumber chickpea slaw with sesame dressing is the fresh, crunchy, flavor-packed side dish your dinner table has been missing. It takes just 15 minutes to pull together, uses budget friendly pantry staples, and delivers a gorgeous mix of sweet, savory, and tangy flavors that pairs with grilled chicken, salmon, tofu, or a simple bowl of rice.

Love More Apple Dessert Recipes? Try My Spring Mix Salad with Balsamic Honey Dressing or this Citrus Pomegranate Kale Salad with Honey Lemon Vinaigrette next.

Why You Will Love This Recipe

• 15 minutes, no cooking required — one of the easiest recipes you will ever make.
• Packed with plant-based protein from chickpeas, so it actually keeps you full.
• That sesame dressing is irresistible — nutty, tangy, and just a little sweet.
• Satisfying crunch from fresh cucumber, shredded carrots, and toasted sesame seeds.
• Naturally vegan and easily gluten-free with one simple swap.

Print

Ingredients

For the Slaw:

• 2 cups cucumber, shredded or julienned (about 2 medium cucumbers) (Persian or English cucumbers have fewer seeds)
• 1 cup carrots, shredded (about 2 medium carrots) (pre-shredded from the bag saves time)
• 1 can (15 oz) chickpeas, drained and rinsed well
• 1/4 cup red onion, very thinly sliced (soak in cold water 10 minutes to mellow the sharpness)
• 1/4 cup fresh cilantro, roughly chopped (swap with flat-leaf parsley if preferred)

For the Sesame Dressing:

• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 teaspoon honey (swap with maple syrup to keep it vegan)
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 tablespoon sesame seeds, preferably lightly toasted

Why These Ingredients Work

Toasted sesame oil: This is the backbone of the dressing — nutty, rich, and deeply aromatic. Use toasted rather than plain sesame oil for the fullest flavor. A small amount creates a big impact.

Chickpeas: They soak up the sesame dressing beautifully and add a satisfying heartiness that transforms this from a light nibble into a truly filling dish. Rinsing them thoroughly removes the excess sodium from the can.

Fresh ginger: Grating fresh ginger adds a warm, zingy brightness that dried ground ginger simply cannot replicate. Use a microplane for effortlessly fine grating with zero fuss.

Rice vinegar: Mild and slightly sweet, rice vinegar provides just enough acidity to brighten the entire dressing without overpowering the delicate, nutty sesame flavor.

Tools Needed

• Large mixing bowl
• Small bowl for whisking the dressing
• Whisk
• Box grater or mandoline
• Microplane for ginger
• Measuring spoons and cups

How to Make Cucumber Chickpea Slaw with Sesame Dressing

Step 1: Prep the Cucumber

Shred or julienne the cucumbers using a box grater or mandoline. If they are very watery, lightly salt them and let them drain in a colander for 10 minutes, then squeeze out the excess liquid. This keeps your slaw wonderfully crisp instead of pooling in dressing.

Step 2: Prep the Carrots

Shred the carrots using the large holes of a box grater, or simply use pre-shredded carrots from the bag — smart shortcuts make weeknight cooking so much easier! Add them to a large mixing bowl with the cucumber.

Step 3: Add the Remaining Slaw Ingredients

Add the drained and rinsed chickpeas, sliced red onion, and chopped cilantro to the bowl. Give everything a gentle toss to distribute evenly. Your bowl already looks gorgeous and colorful!

Step 4: Whisk the Sesame Dressing

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth and glossy. Taste it — it should be nutty, tangy, and just barely sweet. Adjust any element to suit your palate.

Step 5: Dress and Finish

Pour the sesame dressing over the slaw and toss well until everything is evenly coated. Sprinkle the toasted sesame seeds over the top and give it one final taste for seasoning. Serve immediately or refrigerate for up to an hour before serving.

You Must Know

• Salt and drain the cucumber if it seems very watery — skipping this step can dilute your dressing and turn the slaw soggy within minutes of dressing it.
• Toast your sesame seeds in a dry pan for 2 to 3 minutes — the difference in aroma and nutty flavor compared to un-toasted seeds is remarkable and absolutely worth those extra minutes.
• Taste and adjust the dressing before tossing — soy sauce and sesame oil vary a lot by brand, so always taste first and tweak as needed.

Amelia’s Secret: Stir a teaspoon of chili crisp into the dressing before tossing it with the slaw. It adds a subtle heat, an extra layer of crunch from the garlic and chili bits, and a gorgeous depth of flavor that makes this humble salad feel completely restaurant-worthy.

Pro Tips and Mistakes to Avoid

• Soak sliced red onion in cold water for 10 minutes before adding — this softens the sharp raw flavor while preserving all the great onion taste.
• Add the dressing right before serving for maximum crunch — the longer the slaw sits dressed, the more the vegetables soften.
• Always use toasted sesame oil, never plain sesame oil — the flavor and aroma difference is enormous.
• Start with three-quarters of the dressing, toss, taste, and add more as needed — it is easy to over-dress and difficult to walk back.

Flavor Variations

Turn It Into a Full Meal: Add shredded rotisserie chicken, sliced pan-seared tofu, or a handful of cooked edamame to transform this side dish into a complete, protein-packed lunch bowl.

Mango Sesame Slaw: Fold in 1 cup of diced fresh mango for a tropical sweetness that plays beautifully against the savory, nutty sesame dressing. Ideal for summer cookouts and potlucks.

Spicy Sriracha Version: Stir a teaspoon of Sriracha into the dressing and garnish the finished slaw with thinly sliced fresh chili. The heat builds gradually and pairs wonderfully with the cooling cucumber.

Nutty Crunch Upgrade: Scatter a handful of crushed roasted peanuts or toasted cashews over the finished slaw right before serving for an extra layer of richness and the most satisfying crunch.

Make-Ahead Instructions

Prep ahead: Shred the vegetables and refrigerate them separately from the dressing up to 24 hours in advance. Store the dressing in a sealed jar in the fridge for up to 5 days. Toss everything together right before serving for the best possible texture and crunch.

Freezing: This slaw does not freeze well — cucumber and carrots lose their crunch entirely when frozen and thawed. It is best enjoyed fresh, and luckily takes only 15 minutes to make from scratch.

Serving Suggestions

This slaw shines next to grilled teriyaki salmon, sesame chicken thighs, or Asian-style pork tenderloin. Pile it into large butter lettuce leaves for light, refreshing lettuce wraps. It also works as a vibrant topping for rice bowls, fish tacos, or banh mi sandwiches — anywhere you want a bright, crunchy Asian-inspired element to complete the dish.

How to Store Cucumber chickpea slaw

Fridge: Dressed slaw can be stored in an airtight container for up to 2 days. It will soften slightly but the flavor actually deepens and gets even better overnight. For maximum crunch at every meal, keep the dressing separate and dress fresh each day. This slaw is served cold or at room temperature — no reheating needed.

Allergy Info

Contains: Soy, sesame. This recipe is naturally dairy-free and egg-free as written.

Gluten-free: Swap soy sauce for certified gluten-free tamari or coconut aminos.

Vegan: Replace the honey with maple syrup or agave nectar — the dressing tastes equally wonderful.

FAQs

Can I use canned chickpeas straight from the can?

Yes! Just drain them through a colander and rinse well under cold running water to wash away excess salt and the starchy liquid. Pat them gently dry with a paper towel if you have time — they will hold the dressing better and taste cleaner.

My slaw turned watery after sitting — what went wrong?

Cucumber releases a significant amount of liquid over time, especially once the dressing is added. To prevent this, salt the shredded cucumber first, let it rest, and squeeze out the excess liquid before building your bowl. Then dress as close to serving time as you can manage.

Can I substitute a different vinegar for rice vinegar?

Apple cider vinegar is the closest substitute — it has a similar mild sweetness and gentle acidity. Avoid white wine vinegar or plain white vinegar, which are sharper and can overpower the more delicate sesame flavor.

How do I make this nut-free?

The base recipe is already completely nut-free. Just skip any nut-based garnishes like peanuts or cashews. Toasted pumpkin seeds or sunflower seeds make an excellent nut-free crunch alternative that looks and tastes fantastic.

Can I prep this the night before a party?

Yes — prep all the vegetables and the dressing separately the night before and store both covered in the fridge. Toss everything together right before your guests arrive for a perfectly crisp, beautifully fresh slaw that looks like you just made it from scratch.

💬 Tried it? Leave a comment and rating below!