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
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 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
