If you’re looking for a salad that’s incredibly fresh, packed with flavor, and offers a delightful mix of textures, you’re in for a treat with this Smashed Cucumber and Chickpea Salad Recipe. I absolutely love how vibrant and satisfying this dish is — it’s perfect for a quick lunch, a light dinner, or even as a side to your favorite mains. Trust me, once you try it, you’ll find it popping up on your table again and again!
Why You’ll Love This Recipe
- Refreshing and Crunchy: The smashed cucumber gives a unique texture that’s crisp yet tender, making every bite a joy.
- Nutritious and Satisfying: Chickpeas add plant-based protein and fiber, bulking up the salad in a healthy way.
- Burst of Flavors: From the tangy pomegranate to the zing of lemon and the creamy coconut tahini, each mouthful is layered with complexity.
- Quick and Easy to Make: You can whip this up in just 20 minutes, perfect for busy days or spontaneous entertaining.
Ingredients You’ll Need
I’ve found that the freshness of the cucumbers paired with hearty chickpeas creates the backbone of this salad, while the other ingredients bring in exciting pops of flavor and texture. When shopping, pick the freshest cucumbers and look for good-quality coconut yogurt to keep that creamy element just right.
- Baby or Regular Cucumbers: Opt for firm, fresh cucumbers; smashing them releases lovely flavor and juice.
- Chickpeas: Canned chickpeas work wonderfully—just rinse and drain for the best texture.
- Radishes: Adds peppery crunch and a splash of color.
- Pomegranate Arils: These little jewel-like seeds bring a juicy sweetness that balances the salad.
- Spring Onion: Provides a mild oniony kick without overwhelming the dish.
- Fresh Mint: Adds refreshing herbal notes that brighten every bite.
- Olive Oil: Use a good quality extra virgin for richness.
- Maple Syrup: A touch of natural sweetness to smooth out the tartness.
- Lemon Juice: Gives the salad its essential zing and freshness.
- Chilli-lime Tahini Seasoning: This smoky, slightly spicy dusting wakes up the flavor.
- Salt and Pepper: To taste, balancing all the flavors.
- Thick Coconut Yogurt: Creates a cooling, creamy sauce when mixed with tahini.
- Runny Tahini: Adds nutty richness to the coconut cream.
- Vegan Feta Cheese (optional): Crumbled on top for added tang and texture.
- Tortillas, Nachos, Crackers or Bread: Great for scooping and serving the salad.
Variations
I love adapting this smashed cucumber and chickpea salad recipe to match whatever I have on hand or how I’m feeling. The flavors are very flexible, so feel free to play around with seasonings and add-ins to make it your own.
- Add Heat: When I crave something spicy, I sprinkle in some fresh chili flakes or swap the tahini seasoning for a spicy harissa powder—it really livens up the dish.
- Seasonal Veggies: In spring, I add snap peas or sugar snap peas for a little crunch, while in autumn, roasted peppers or roasted butternut squash bring in warmth.
- Protein Boost: For extra protein, I sometimes toss in cubes of baked tofu or grilled tempeh—this turns the salad into a complete meal.
- Nut-Free Option: If tahini isn’t your thing, swap it for sunflower seed butter in the coconut cream—just as creamy and nutty without the sesame.
How to Make Smashed Cucumber and Chickpea Salad Recipe
Step 1: Smash and Salt the Cucumbers
This step is where magic happens. Place your cucumbers on a chopping board and use a rolling pin (or even the flat side of a knife) to gently smash them. This technique breaks the cucumbers apart in uneven chunks that soak up dressing beautifully. After smashing, roughly chop into chunks about an inch long. Pop these into a sieve over a bowl, sprinkle with a generous pinch of salt, and leave them to sit for about 10 minutes. This draws out excess water and intensifies the flavor, so your salad isn’t watery or bland.
Step 2: Toss the Salad Ingredients
While the cucumbers are draining, grab a bigger bowl and toss together the chickpeas, thinly sliced radishes, pomegranate seeds, spring onion, freshly chopped mint, olive oil, maple syrup, lemon juice, and chili-lime tahini seasoning. Give it a good mix so all the flavors meld. This fresh, bright mixture is seriously addictive on its own!
Step 3: Make the Coconut Tahini Cream
Whisk the thick coconut yogurt with runny tahini and lemon juice (plus lemon zest if you like) until smooth and creamy. When I first tried this combo, I was blown away by how the coconut softness balances the tahini’s nuttiness and lemon’s brightness. It feels indulgent but is totally plant-based.
Step 4: Rinse Cucumbers and Combine
Now, give the salted cucumbers a thorough rinse under cold water to wash away excess salt, then pat them dry with a clean kitchen towel or paper towel. Add these to your salad bowl with the chickpea mixture and toss everything well to coat the chunks in flavor. This part is where the salad comes alive, and I find the texture and taste incredibly refreshing.
Step 5: Plate and Serve
To serve, spread a generous layer of the coconut tahini cream onto a large serving plate. Pile the smashed cucumber and chickpea salad right in the center and scatter crumbled vegan feta on top. I love serving this with crunchy crackers, warm tortillas, or your favorite nachos for scooping. It’s a vibrant, crowd-pleasing dish that’s as fun to eat as it is beautiful.
Pro Tips for Making Smashed Cucumber and Chickpea Salad Recipe
- Smashing Technique: Don’t over-smash the cucumbers—just enough to crack their skin and break them up for maximum flavor absorption without turning mushy.
- Salt Timing: Salting cucumbers early really helps draw out water; be patient with this step to avoid a soggy salad.
- Balancing Sweet and Tart: Adjust the maple syrup and lemon juice to taste at the end—sometimes I add a touch more sweetness if the lemon is extra sharp.
- Serving Fresh: I recommend eating this salad immediately for the best texture, but keeping the dressing separate if you need to store it for a day or two.
How to Serve Smashed Cucumber and Chickpea Salad Recipe
Garnishes
My favorite garnish is crumbled vegan feta cheese because it adds a creamy, slightly tangy contrast to the crunchy salad. Sometimes I add a sprinkle of extra chili-lime tahini seasoning on top for that extra flavorful kick and a few mint leaves for freshness and color.
Side Dishes
This salad goes beautifully alongside grilled vegetables, roasted sweet potatoes, or your favorite grain dish like quinoa or bulgur. For something lighter, a crusty whole-grain bread or some warm pita is perfect for scooping up the luscious coconut tahini cream.
Creative Ways to Present
For parties or special occasions, I like to serve this salad in individual small bowls or lettuce cups to make it a fun finger food. You could also spread the coconut tahini cream in a shallow dish and arrange the salad on top in a colorful, artistic presentation for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover salad and coconut tahini cream separately in airtight containers in the fridge. This keeps textures intact and prevents sogginess. The salad tastes best within 2-3 days. Just give it a good stir before serving again.
Freezing
Since this salad relies on fresh ingredients and crunchy textures, I don’t recommend freezing it. The cucumbers and pomegranate will get watery and mushy if thawed.
Reheating
This salad is best served cold or at room temperature. If you have leftovers, just take them out of the fridge about 10-15 minutes before eating so the flavors can open up. No reheating needed!
FAQs
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Can I use other types of cucumber for this salad?
Absolutely! Baby cucumbers are ideal because they’re tender and sweet, but regular cucumbers work well too—just be sure to smash and salt them properly to avoid excess wateriness.
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Is this salad vegan?
Yes! This Smashed Cucumber and Chickpea Salad Recipe is completely vegan. Using coconut yogurt and tahini keeps it creamy without dairy, and vegan feta is optional but recommended for added flavor.
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Can I prepare this salad ahead of time?
You can prep the salad components in advance but keep the cucumbers and dressing separate until serving to maintain freshness and crunch.
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What can I substitute if I don’t have coconut yogurt?
You can swap coconut yogurt with plain vegan yogurt or even a thick plant-based sour cream alternative, but coconut yogurt adds a lovely richness and subtle sweetness that’s hard to beat.
Final Thoughts
This smashed cucumber and chickpea salad recipe has become one of my go-to favorites because it’s so simple yet bursting with fresh, vibrant flavors and textures. It’s such a crowd-pleaser — whether I’m serving it for a casual lunch or gathering friends around the table, everyone loves it. I hope you give it a try and make it your own; you’ll be amazed at how something seemingly simple can feel so refreshing and satisfying. Enjoy!
Print
Smashed Cucumber and Chickpea Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
A refreshing and vibrant Smashed Cucumber and Chickpea Salad featuring crunchy cucumbers, protein-rich chickpeas, and a tangy pomegranate garnish, all tossed in a lightly sweet and zesty dressing. Served with creamy coconut tahini cream and vegan feta, this salad is perfect for a light lunch or snack and pairs wonderfully with crackers or tortillas.
Ingredients
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 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 and zest)
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 gently. 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 mix: Meanwhile, combine the chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, salt, and pepper in a bowl. Toss well to mix all flavors.
- Prepare the coconut tahini cream: In a separate bowl, whisk the thick coconut yoghurt, runny tahini, lemon juice, and lemon zest together until smooth and creamy.
- Rinse and dry cucumbers: Rinse the salted cucumbers under cold water to remove some of the salt, then pat dry with paper towels. Add the cucumbers to the salad and toss everything well to combine.
- Assemble and serve: Spread the coconut tahini cream evenly over a large serving plate. Pile the cucumber salad in the center. Top with crumbled vegan feta cheese and sprinkle with extra tajin seasoning if desired. Serve immediately with tortillas, nachos, crackers, or bread.
- Storage: You can keep the salad and the coconut tahini cream in separate containers in the fridge for 2-3 days to enjoy later.
Notes
- Smashing the cucumbers helps release flavors and creates a pleasant texture in the salad.
- Rinsing the cucumbers after salting removes excess salt while keeping them crisp.
- Use thick coconut yoghurt for a creamy tahini sauce; thinner yoghurt will result in a runnier dressing.
- Vegan feta cheese adds a salty tang but can be omitted for a dairy-free option.
- The salad is best enjoyed fresh but will keep for 2-3 days refrigerated if stored separately from the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
