Name: Cucumber Chickpea Slaw with Sesame Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cucumber, shredded or julienned (about 2 medium cucumbers); 1 cup carrots, shredded (about 2 medium carrots); 1 can (15 oz) chickpeas, drained and rinsed well; 1/4 cup red onion, very thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 2 tablespoons toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon soy sauce (use tamari for gluten-free); 1 teaspoon honey (use maple syrup for vegan); 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 tablespoon sesame seeds, lightly toasted

Description

This cucumber chickpea slaw with sesame dressing comes together in 15 minutes with no cooking required. It delivers fresh crunch, plant-based protein from chickpeas, and an irresistible nutty sesame dressing that pairs with everything from grilled chicken to salmon to rice bowls.

Ingredients

FOR THE SLAW

2 cups cucumber, shredded or julienned (about 2 medium cucumbers)

1 cup carrots, shredded (about 2 medium carrots)

1 can (15 oz) chickpeas, drained and rinsed well

1/4 cup red onion, very thinly sliced

1/4 cup fresh cilantro, roughly chopped

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 (use maple syrup for vegan)

1 teaspoon fresh ginger, grated

1 clove garlic, minced

1 tablespoon sesame seeds, lightly toasted

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Instructions

1. Shred or julienne the cucumbers. If they are very watery, lightly salt them, let drain in a colander for 10 minutes, then squeeze out the excess liquid.

2. Shred the carrots and add to a large mixing bowl with the cucumber.

3. Add the drained chickpeas, sliced red onion, and cilantro to the bowl. Toss gently to distribute evenly.

4. Whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth and glossy.

5. Pour the dressing over the slaw and toss until everything is well coated. Sprinkle toasted sesame seeds over the top. Taste and adjust seasoning. Serve immediately or refrigerate for up to one hour before serving.

Notes

Salt and drain the cucumber if it seems very watery — this prevents a diluted, soggy slaw.

Toast sesame seeds in a dry pan for 2 to 3 minutes for maximum nutty flavor.

Dress the slaw right before serving for best crunch — it softens quickly once dressed.

Always use toasted sesame oil, not plain sesame oil — the flavor difference is substantial.

Vegan swap: replace honey with maple syrup or agave nectar.

Gluten-free swap: use certified gluten-free tamari or coconut aminos.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No Cook
Cuisine: Asian-Inspired