Start by shredding the cucumber and carrots using a grater or mandoline for even slices.

Aim for about 1-2 cups of each and place them in a large mixing bowl.

If your cucumber is particularly watery, lightly salt and let it sit for 10 minutes to draw out excess moisture, patting it dry with paper towels before adding it to the bowl.

Next, drain and rinse the canned chickpeas, then toss them into the bowl with the shredded vegetables.

Thinly slice the red onion and chop fresh cilantro, adding both to the mixture.

Stir gently to combine the ingredients.

In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic.

Mix until the dressing is fully emulsified, taking about 1 minute.

Pour the dressing over the slaw mixture and toss gently to coat everything evenly.

Sprinkle sesame seeds over the top as a garnish.

Allow the slaw to sit for at least 10 minutes before serving to let the flavors meld.

When ready to serve, give the slaw a gentle toss and serve chilled.