Description
This vibrant Smashed Cucumber and Chickpea Salad combines crisp cucumbers, hearty chickpeas, and fresh vegetables tossed in a tangy tahini-lime dressing, topped with creamy coconut tahini cream and vegan feta cheese. Perfect as a light lunch or a refreshing side, this vegan and nutritious salad bursts with flavors and textures that delight the palate.
Ingredients
Scale
For the Salad:
- 200g baby or regular cucumbers, trimmed
- 200g chickpeas, drained weight
- 3 radishes, sliced thinly
- 40g pomegranate
- 1 spring onion, sliced thinly
- 2 tbsp freshly chopped mint
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ lemon, juiced (about 1 tbsp)
- ½ tsp tahini (chilli-lime) seasoning
- Salt and pepper, to taste
For the Coconut Tahini Cream:
- 120g thick coconut yoghurt
- 1 tbsp runny, smooth tahini
- ½ lemon, juiced and zested (about 1 tbsp juice)
To Serve:
- Vegan feta cheese, crumbled
- Tortillas, nachos, crackers or bread
- Extra tajin (chilli-lime) seasoning
Instructions
- Prepare the Cucumbers: Place the cucumbers on a chopping board and use a rolling pin to smash them. Roughly chop into 1-inch pieces and place in a sieve over a bowl with a big pinch of salt. Leave to one side for 10 minutes to soften.
- Make the Salad: While the cucumbers rest, combine chickpeas, sliced radishes, pomegranate seeds, spring onion, fresh mint, olive oil, maple syrup, lemon juice, tahini (chilli-lime) seasoning, salt, and pepper in a bowl. Toss well to coat all ingredients evenly.
- Prepare the Coconut Tahini Cream: In a separate bowl, whisk together the thick coconut yoghurt, runny tahini, and lemon juice and zest until smooth and creamy.
- Rinse and Combine Cucumbers: Rinse the salted cucumbers under cold water to remove excess salt, then pat dry with a clean towel. Add the cucumbers to the salad mixture and toss thoroughly to combine all flavors.
- Serve: Spread the coconut tahini cream evenly on a large serving plate. Pile the smashed cucumber and chickpea salad in the center. Top with crumbled vegan feta cheese and sprinkle extra tajin seasoning if desired. Serve alongside tortillas, nachos, crackers, or bread. Enjoy immediately or store salad and cream separately in the fridge for up to 2-3 days.
Notes
- Smashed cucumbers absorb dressing better and create a delightful texture.
- Adjust the amount of chilli-lime seasoning based on your spice preference.
- Use canned chickpeas drained and rinsed for convenience.
- The salad can be prepared in advance but add vegan feta and dress just before serving for best freshness.
- Serve with your favorite crunchy sides like crackers or bread for added texture.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
