Ingredients — 4 servings

Salad

• 2 large cucumbers, thinly sliced
• 1½ cups cooked chickpeas, drained and rinsed
• 1 large carrot, julienned or grated
• ¼ small red onion, very thinly sliced
• 1 cup fresh cilantro, chopped
• ½ cup fresh mint, chopped
• 2 tbsp sesame seeds
• 1–2 green onions, sliced
• Optional: ½ cup shredded purple cabbage
• Optional: 1 small red chili, thinly sliced

Sesame dressing

• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp lime juice
• 1–2 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 small garlic clove, finely minced
• 1 tsp sesame seeds
• Chili flakes, to taste

👩‍🍳 Detailed Recipe

1. Prepare the vegetables

Slice the cucumber thinly. Julienne the carrot and thinly slice the red onion.

If your cucumber is particularly watery, sprinkle it with a little salt and let it sit for 10 minutes, then pat dry. This keeps the slaw crunchy.

2. Prepare the chickpeas

Drain and rinse the chickpeas thoroughly.

For extra texture, pat them dry. You can use them directly or roast them at 200°C / 400°F for 20–25 minutes until lightly crisp.

3. Make the dressing

Whisk together:

• sesame oil
• rice vinegar
• soy sauce
• lime juice
• honey/maple syrup
• ginger
• garlic
• sesame seeds
• chili flakes

Taste and adjust the salt, acidity and sweetness.

4. Combine

Place cucumber, carrots, onion, chickpeas, cilantro, mint and green onion in a large bowl.

Pour over the dressing.

5. Toss

Gently toss everything together so the vegetables remain crisp.

6. Finish

Sprinkle additional white and/or black sesame seeds over the top.

For the closest presentation to the picture, place a few whole chickpeas and cucumber slices on top.

7. Rest

Let the salad sit for 10–15 minutes before serving so the vegetables absorb the dressing.

📊 Approximate Nutrition

For 4 servings, using the recipe above:

The biggest carbohydrate contributor is the chickpeas.

💪 Make it high-protein

For a more substantial meal, add one of these:

• 120–150 g grilled chicken per serving
• Grilled shrimp
• Edamame
• Tofu
• Extra chickpeas
• Shredded cooked beef

Chicken or shrimp can bring the salad to roughly 30–40 g protein per serving, depending on the amount used.

🥑 Lower-carb version

If you want to reduce carbohydrates, reduce the chickpeas and increase:

• cucumber
• cabbage
• leafy greens
• avocado
• herbs
• sesame seeds

For a keto version, use a zero-sugar sweetener instead of honey/maple syrup and keep the chickpeas very limited or omit them.

❓ Q&A

Q: Can I eat this as a complete meal?
Yes. The chickpeas provide carbohydrates, fiber and some protein, while adding chicken, shrimp, tofu or edamame makes it much more filling and protein-rich.

Q: Can I use canned chickpeas?
Yes. Drain and rinse them very well.

Q: Do I need to cook the chickpeas?
No, if using canned chickpeas. They are already cooked.

Q: How do I make the chickpeas crispy like the ones in the picture?
Dry them thoroughly, toss with a small amount of oil and roast at 200°C / 400°F for 20–25 minutes, shaking once or twice.

Q: Can I skip sesame oil?
Yes, but sesame oil provides much of the characteristic Asian flavor. You can substitute neutral oil plus extra sesame seeds, although the flavor will be different.

Q: Can I use olive oil?
Yes. Extra-virgin olive oil works, but it produces a less traditionally Asian flavor.

Q: Can I use tahini in the dressing?
Yes. Add 1 tablespoon tahini for a creamier sesame dressing.

Q: Can I make the dressing without sugar?
Yes. Use a small amount of a zero-calorie sweetener or simply omit the sweetener.

Q: Can I use lemon instead of lime?
Yes. Lemon works very well.

Q: Can I use regular vinegar instead of rice vinegar?
Yes, but rice vinegar has a milder flavor. If using stronger vinegar, start with less.

Q: Can I prepare this ahead of time?
Yes, but for maximum crunch, keep the dressing separate and combine it shortly before serving.

Q: How long does it last?
Refrigerated in a sealed container, it’s best within 1–2 days. The cucumbers will gradually release water and soften.

Q: Is it gluten-free?
It can be. Use gluten-free tamari instead of regular soy sauce.

Q: Is it vegan?
Yes, if you use maple syrup or another vegan sweetener instead of honey.

Q: Is it dairy-free?
Yes. The basic recipe contains no dairy.

Q: Is it nut-free?
Yes, provided you don’t add peanuts or other nuts. Sesame is a seed, not a tree nut, but people with sesame allergies should avoid it.

Q: What can I use instead of cilantro?
Fresh parsley, Thai basil or additional mint can work.

Q: Why does my salad become watery?
Cucumber releases water after being salted or mixed with dressing. Removing excess cucumber moisture and dressing the salad shortly before serving helps.

Q: Can I add avocado?
Absolutely. Add it immediately before serving to prevent browning.

Q: What makes this salad “Asian-style”?
The combination of sesame oil, rice vinegar, soy sauce, ginger, garlic, sesame seeds and fresh herbs gives it the characteristic flavor profile.