Description
This vibrant Smashed Cucumber and Chickpea Salad combines refreshing cucumbers with protein-rich chickpeas, tangy pomegranate, and a zesty tahini dressing. Paired with creamy coconut tahini cream and crumbled vegan feta, it’s a delicious, healthy, and quick salad perfect for light meals or snacks.
Ingredients
Scale
For the Salad:
- 200g baby or regular cucumbers, trimmed
- 200g chickpeas, drained weight
- 3 radishes, sliced thinly
- 40g pomegranate seeds
- 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 chilli-lime (tajin) 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 chilli-lime (tajin) 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 draw out excess moisture.
- Make the salad: While cucumbers rest, add chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime seasoning, salt, and pepper to a mixing bowl. Toss everything well to combine flavors.
- Prepare the coconut tahini cream: In a separate bowl, whisk together coconut yoghurt, tahini, lemon juice, and lemon zest until smooth and creamy.
- Rinse and dry cucumbers: Rinse the salted cucumbers under cold water to remove excess salt, then pat them dry thoroughly with a clean towel or paper towels.
- Combine: Add the drained cucumbers to the salad mixture and toss again to mix evenly.
- Serve: Spread the coconut tahini cream evenly over a large serving plate. Pile the smashed cucumber and chickpea salad in the middle. Top with crumbled vegan feta cheese and sprinkle extra chilli-lime seasoning as desired. Serve with tortillas, nachos, crackers, or bread.
- Storage: Eat immediately for the best flavor and texture, or store the salad and coconut tahini cream separately in airtight containers in the refrigerator for up to 2-3 days.
Notes
- Using a rolling pin to smash cucumbers helps release their flavor and improves texture in the salad.
- Rinsing salted cucumbers prevents the salad from becoming too salty.
- This salad is great for meal prep but keep dressing separate until serving to maintain freshness.
- For a nut-free option, ensure tahini and yoghurt alternatives are safe.
- Add more lemon juice or maple syrup according to taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
