Cucumber Chickpea Slaw with Sesame Dressing: The Easy Healthy Side Salad

Cucumber Chickpea Slaw with Sesame Dressing is the kind of simple, vibrant side dish that quietly steals the show at every cookout, potluck, and weeknight dinner table. Crisp shredded cucumber and carrots pair with hearty protein-packed chickpeas, all tossed in a nutty toasted sesame dressing with just the right touch of sweetness and tang. It’s ready in 15 minutes.

Why You’ll Love This Recipe

• No cooking required: This is a true no-heat recipe — perfect for hot summer days when you don’t want to turn on the stove.
• Plant-based protein powerhouse: Chickpeas add satisfying protein and fiber that turn this from a side dish into a light lunch.
• Crazy fast: 15 minutes of prep, 0 minutes of cooking. Done.
• Crowd-pleasing flavors: The sesame dressing is nutty, tangy, and just slightly sweet — universally loved.
• Great for meal prep: The slaw components hold up well for days in the fridge without getting soggy.

Equipment Needed

• Box grater or mandoline slicer
• Large mixing bowl
• Small bowl and whisk (for dressing)
• Colander (optional, for draining chickpeas)
• Measuring cups and spoons

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Ingredients You’ll Need

• 2 medium cucumbers, shredded (about 2 cups)
• 2 medium carrots, shredded (about 1 cup)
• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ medium red onion, very thinly sliced
• ¼ cup fresh cilantro, roughly chopped
• Sesame Dressing:
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tsp honey (or maple syrup for vegan)
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp sesame seeds (toasted)

Ingredient Notes

The Cucumbers: English cucumbers (the long, plastic-wrapped ones) are ideal here — fewer seeds and thinner skin means less bitterness and better texture. If using standard cucumbers, remove the seeds before shredding to keep the slaw from getting watery. Salting and draining the shredded cucumber for 10 minutes before assembling is a great trick to maintain crunch.

The Sesame Oil: Use toasted sesame oil (it’s darker in color) rather than plain sesame oil — the toasted version has a far richer, deeper nutty flavor that makes this dressing truly memorable. A little goes a long way, so don’t substitute with a larger amount of a neutral oil.

Chickpeas: Rinse canned chickpeas thoroughly under cold water to remove excess sodium and the slightly starchy liquid. For extra texture and flavor, you can also dry the chickpeas and lightly roast them at 400°F for 15 minutes before adding to the slaw — they become slightly crunchy and irresistible.

Step-by-Step Instructions

Step 1: Prep the Vegetables

Using a box grater or mandoline, shred the cucumbers and carrots into long, thin strips. Place shredded cucumber in a colander over the sink, lightly salt it, and let it drain for 10 minutes to draw out excess moisture. Squeeze gently with paper towels before adding to the bowl.

Step 2: Assemble the Slaw

Combine the drained cucumber, shredded carrots, rinsed chickpeas, sliced red onion, and cilantro in a large bowl. Toss gently to distribute all the components evenly — you want every forkful to have a bit of everything.

Step 3: Whisk the Sesame Dressing

In a small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until fully combined. The dressing should be smooth, glossy, and smell absolutely incredible. Taste and adjust: more vinegar for tang, more honey for sweetness.

Step 4: Dress and Toss

Pour the sesame dressing over the slaw and toss thoroughly to coat every piece. Add the toasted sesame seeds and toss once more. Let the slaw sit for 5–10 minutes before serving — the vegetables soften slightly and the flavors meld beautifully.

Step 5: Garnish and Serve

Transfer to a serving bowl or platter. Garnish with extra sesame seeds, a few fresh cilantro sprigs, and sliced green onions if desired. Serve chilled or at room temperature.

Pro Tips & Cooking Hacks

• Soak thinly sliced red onion in cold water for 10 minutes to mellow the sharpness — it makes the onion much more pleasant in a raw slaw.
• Use pre-shredded carrots from the produce aisle to cut prep time in half on busy weeknights.
• Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden — the difference in flavor is significant and worth the 3 minutes.
• Make the dressing up to 5 days ahead and store in a jar in the fridge. Shake before using.
• For extra protein, top with sliced hard-boiled eggs or grilled chicken to turn this into a complete lunch.

Tips & Variations

Add More Crunch: Toss in a handful of shredded cabbage (green or purple) for extra texture and color. Sliced snap peas or thinly shaved radishes are also wonderful additions that keep the fresh, crisp theme going.

Make It Vegan: This recipe is already nearly vegan — just swap honey in the dressing for maple syrup or agave. All other ingredients are plant-based, making this a naturally vegan-friendly crowd pleaser.

Make-Ahead Tips: Store the slaw components and dressing separately in the fridge for up to 3 days. Combine just before serving to maintain maximum crunch. Once dressed, the slaw keeps well for about 1 day in the fridge.

Serving Suggestions

This slaw is a natural sidekick for grilled proteins — it’s especially outstanding alongside Grilled California Avocado Chicken or any teriyaki-style dish. The cool, crunchy contrast complements warm grilled mains perfectly. [Internal link: Grilled California Avocado Chicken]

Serve it piled into warm flour tortillas with shredded rotisserie chicken and a drizzle of sriracha mayo for an incredibly easy weeknight taco situation. The sesame dressing doubles as an outstanding taco sauce.

For a beautiful potluck presentation, serve the slaw in a wide shallow bowl with sesame seeds, extra cilantro, and wedges of lime scattered around the edges. It looks far more impressive than the effort it takes. [Internal link: Glazed Chicken Mango Bowl]

Common Mistakes

• Not draining the cucumber: Watery slaw happens when cucumber releases moisture into the bowl. Salt and drain it first.
• Using plain sesame oil: Only toasted sesame oil gives you that deep, nutty aroma. The untoasted version tastes flat by comparison.
• Dressing too far in advance: The slaw softens quickly once dressed. Combine within 30 minutes of serving for best texture.
• Skipping the soak for red onion: Raw red onion can be overpowering. A quick 10-minute cold water soak tames the sharpness dramatically.
• Using too much dressing: Start with about ¾ of the dressing, toss, taste, then add more. It’s easy to over-dress a slaw.

What to Serve With Cucumber Chickpea Slaw

This slaw shines brightest as part of a bigger spread. At a summer cookout, pair it with grilled burgers, hot dogs, or chicken skewers for a side dish that feels fresh and interesting alongside the classics. It’s a step above standard coleslaw while being just as easy to prepare in large quantities.

For an Asian-inspired dinner night, serve alongside steamed dumplings, miso glazed salmon, or a simple stir-fry over rice. The sesame dressing ties all the flavors on the table together effortlessly.

As a standalone lunch, spoon a generous portion of the slaw into a grain bowl with brown rice or quinoa and top with a soft-boiled egg. Add a drizzle of extra sesame dressing and you have a nourishing, satisfying midday meal ready in minutes. [Internal link: Chicken Crispy Rice Salad with Peanut Dressing]

Frequently Asked Questions

Can I use pre-shredded coleslaw mix instead of shredding my own?

Absolutely — a bag of coleslaw mix is a great shortcut and the finished slaw will taste just as good. You’ll want about 3 cups of the mix to replace the cucumber and carrots.

Can this be made gluten-free?

Yes — swap regular soy sauce for tamari or coconut aminos and the entire recipe is gluten-free. All other ingredients are naturally gluten-free.

How long does the dressed slaw keep?

Once dressed, the slaw keeps well in the fridge for about 24 hours. The vegetables soften but the flavor actually deepens overnight, making day-two leftovers quite tasty.

Can I add other vegetables?

Definitely — this recipe is very flexible. Try adding sliced snap peas, shredded purple cabbage, thinly sliced bell pepper, or even corn kernels for different textures and colors.

Is this recipe good for meal prep?

Yes, with a small strategy adjustment. Keep the slaw vegetables, chickpeas, and sesame dressing in three separate containers in the fridge for up to 3 days. Combine and toss right before eating for the freshest result.

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