cucumber chickpea salad

A fresh, vibrant Mediterranean-inspired salad with cucumbers, tomatoes, chickpeas, and fresh mint! Perfect for meal prep, or as a versatile spring and summer side dish!

Mediterranean-Inspired Cucumber Chickpea Salad

(15 oz.) can chickpeas, drained and rinsed

English

cherry or grape tomatoes, quartered

mint ((or sub up to half with parsley))

red onion

lemon juice

olive oil

tsp balsamic vinegar ((for sweetness))

tsp sea salt ((plus more to taste))

tsp black pepper

vegan feta crumbles

Place all ingredients (except vegan feta) in a medium-sized bowl and toss well to combine. Add the vegan feta (optional) and toss again. Taste and adjust, adding more lemon juice for brightness, olive oil for richness, or vegan feta for saltiness.

Serve chilled or at room temperature. We love pairing this salad with brown rice and tofu or salmon for a simple meal. It’s also delicious on avocado toast and in wraps.

Best when fresh. The cucumber will continue to release liquid as it sits, so if not serving immediately, it’s nice to serve with a slotted spoon to reduce excess liquid.

This simple Cucumber Chickpea Salad is a quick and easy addition to any meal or a satisfying light lunch on its own. Great for BBQs, potlucks, picnics, and lunchboxes. It&#039;s vegan, gluten free, oil free and ready in just 15 minutes!

Cucumber Chickpea Salad with Balsamic Tahini Dressing

cucumber

grape tomatoes (halved

(15 oz) chickpeas (drained and rinsed)

red onion (diced)

parsley (chopped)

black pepper (to taste)

tahini

balsamic vinegar

juice of 1/2 small lemon ((about 1 tablespoon))

lemon

garlic (minced)

salt (or

water (to thin)

Place all salad ingredients in a bowl and toss well to combine.

Make dressing by whisking all ingredients, except water, in a small bowl.

Add water 1 tablespoon at a time to the dressing, whisking after each addition, until the desired consistency is reached.

Pour dressing (as little or as much as you like) on top of the salad and mix again.

Finish the salad with some fresh cracked black pepper and an extra sprinkle of salt and squeeze of fresh lemon, if desired.

Eat immediately or chill until serving.

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