If you’re craving something fresh, vibrant, and packed with flavor, let me introduce you to a real game-changer: my Smashed Cucumber and Chickpea Salad Recipe. It’s a delightful mix of crunchy cucumbers, hearty chickpeas, and a creamy coconut tahini dressing that will leave your taste buds dancing. I promise, once you try this salad, it might just become your new go-to for a quick lunch or a stunning side dish for dinner.
Why You’ll Love This Recipe
- Effortless and Quick: You can whip this salad up in just 20 minutes, perfect for busy days or when you want something healthy without hassle.
- Fantastic Textures: The smashed cucumbers add a refreshing crunch, while chickpeas bring heartiness, and the creamy tahini ties everything together beautifully.
- Vibrant Flavors: With zingy lemon, sweet maple, and a touch of spicy tahini seasoning, every bite is exciting and satisfying.
- Versatile and Adaptable: You can serve it as a main, a side, or a dip—making it a crowd-pleaser for any occasion.
Ingredients You’ll Need
These ingredients come together to build an exciting flavor profile and texture contrast that’s both filling and refreshing. When shopping, look for firm cucumbers and creamy coconut yogurt to get the best results in this salad.
- Cucumbers: I prefer baby cucumbers for their tender skin and crunch, but regular cucumbers work just fine too.
- Chickpeas: Canned, drained chickpeas save loads of time and add protein and fiber.
- Radishes: Adds a peppery crunch, thinly sliced for nice texture contrast.
- Pomegranate: Brings a burst of sweet and tangy juiciness that livens up the salad.
- Spring Onion: For a mild onion flavor that’s fresh, not overpowering.
- Fresh Mint: Adds a bright herbal note that complements cucumber beautifully.
- Olive Oil: Use a good quality extra virgin for richness.
- Maple Syrup: Balances the tangy and savory flavors with a hint of sweetness.
- Lemon Juice: Freshly squeezed is key for that vibrant citrus punch.
- Tahini Chilli-Lime Seasoning: This brings a subtle smoky heat and zestiness that’s addictive.
- Salt and Pepper: To season to taste and highlight the fresh veggies.
- Coconut Yogurt: Thick and creamy, it makes the tahini dressing silky and cooling.
- Runny Tahini: Blends perfectly with coconut yogurt for the creaminess we love.
- Vegan Feta: I love crumbled feta on top for a salty tang that elevates the salad.
- Tortillas, Nachos, Crackers, or Bread: Great for serving and adding a little crunch or chew.
- Extra Tajin (Chilli-Lime Seasoning): Sprinkle on top for an extra flavor kick when serving.
Variations
I love how flexible this Smashed Cucumber and Chickpea Salad Recipe is—you can easily tweak it to suit your mood, dietary needs, or whatever you have lying around. Here are some ideas to inspire you.
- Spicy Kick: I sometimes add a dash of hot sauce or swap the tahini seasoning for something with more chili if you like heat.
- Protein Boost: Grilled tofu or tempeh cubes mixed in make it more filling for dinner.
- Nutty Crunch: Toasted pumpkin seeds or pine nuts can add another texture layer.
- Seasonal Twist: In winter, I swap cucumbers for smashed cooked zucchini or summer squash.
- Vegan Cheese Alternative: Try a sprinkle of nutritional yeast if you want to skip vegan feta.
How to Make Smashed Cucumber and Chickpea Salad Recipe
Step 1: Smash and Salt Your Cucumbers
This step is where the magic starts! Grab those cucumbers and, on a sturdy chopping board, take a rolling pin or a heavy bottle and gently smash them until they crack and split—don’t worry, it’s supposed to look rustic. Next, roughly chop into about 1-inch pieces. Place these pieces in a sieve over a bowl and sprinkle generously with salt. This draws out excess water, making the cucumbers perfectly crisp and prevents your salad from getting soggy. Let them sit for 10 minutes while you prepare the rest.
Step 2: Toss the Salad Ingredients
While the cucumbers are resting, combine the chickpeas, thinly sliced radishes, fresh pomegranate seeds, spring onion, and chopped mint in a bowl. Drizzle olive oil, maple syrup, and fresh lemon juice over everything, then sprinkle in your tahini chilli-lime seasoning. Give it a good toss—you’ll notice how the colors and textures start coming alive.
Step 3: Make the Coconut Tahini Cream
In a separate bowl, whisk together thick coconut yogurt, runny tahini, lemon juice, and lemon zest until the dressing is luxuriously smooth and creamy. This dressing is the soul of the salad, lending a cool, nutty richness that complements the crisp vegetables perfectly.
Step 4: Combine and Finish
Next, rinse the salted cucumbers thoroughly under cool running water to wash away the excess salt, then pat them dry with a kitchen towel. Add these refreshing bites to your salad bowl and toss everything together. To serve, spread a generous layer of the coconut tahini cream on a large plate, mound your salad in the middle, and top with crumbled vegan feta cheese. If you love a bit of extra zing (I always do), sprinkle more tajin chilli-lime seasoning on top. Serve alongside your favorite crackers, tortillas, or bread for a fantastic meal or appetizer.
Pro Tips for Making Smashed Cucumber and Chickpea Salad Recipe
- Don’t Skip the Salting Step: Salting the cucumbers is what keeps your salad crunchy and avoids unpleasant sogginess—trust me, I used to overlook this and noticed a big difference once I started.
- Use Fresh Lemon Juice: Bottled lemon juice just can’t compete—the brightness from fresh lemon lifts every ingredient and makes the whole dish sing.
- Mix Dressing Thoroughly: Whisk your coconut yogurt and tahini well to avoid lumps and get a consistently creamy coating on the salad.
- Serve Immediately: This salad tastes best fresh; if chilled too long, the cucumbers soften and lose their crunch, so enjoy it soon after tossing.
How to Serve Smashed Cucumber and Chickpea Salad Recipe
Garnishes
I adore topping this salad with crumbled vegan feta—it adds that sharp, salty note and creamy texture that makes every bite richer. A sprinkle of extra chilli-lime tajin seasoning on top gives it just the right amount of zing. Fresh mint leaves or a few pomegranate seeds scattered on the plate make it visually stunning and add fresh bursts of flavor.
Side Dishes
This salad pairs perfectly with warm, soft tortillas—great for scooping up every morsel. I also love serving it alongside nachos or crunchy crackers as a light yet satisfying appetizer. For a heartier meal, it goes well with grilled flatbreads or even as a refreshing counterpoint to spicy grilled meats or roasted veggies.
Creative Ways to Present
For special occasions, I like to serve this salad in individual glass jars layered with the coconut tahini cream at the bottom and the salad piled on top—it’s not only beautiful but portable. Another fun idea is to use it as a vibrant filling for pita pockets or lettuce wraps, which guests love at casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store the salad and the coconut tahini cream separately in airtight containers in the fridge. This keeps the vegetables crisp and the cream fresh for 2-3 days. Just toss everything together again before serving.
Freezing
I generally don’t recommend freezing this salad because the cucumbers will get mushy once thawed, and the fresh crunch is part of what makes it so delicious. The coconut tahini cream might freeze okay, but it’s best enjoyed fresh.
Reheating
This salad is best served cold or at room temperature, so I avoid reheating. If you want to enjoy the chickpeas warm, try plating the salad fresh but warming your side dishes separately for a balanced meal.
FAQs
-
Can I use regular yogurt instead of coconut yogurt in the Smashed Cucumber and Chickpea Salad Recipe?
Absolutely! While coconut yogurt keeps this recipe vegan and adds a subtle tropical note, plain regular yogurt works just as well if you’re not avoiding dairy. Just aim for a thick, creamy variety to maintain that luscious dressing texture.
-
Is there a way to make this salad gluten-free?
Yes! The salad itself is naturally gluten-free. Just serve it with gluten-free crackers or bread instead of tortillas or nachos that contain gluten, and you’re good to go.
-
How long can I keep the Smashed Cucumber and Chickpea Salad Recipe in the fridge?
If stored properly in separate containers—one for the salad and one for the coconut tahini cream—it will stay fresh for 2 to 3 days. After that, the cucumbers tend to lose their crunch.
-
Can I add other vegetables to this salad?
Definitely! You can add chopped bell peppers, cherry tomatoes, or even shredded carrots to boost color, flavor, and nutrients. Just keep the textures in mind so they complement the smashed cucumbers well.
Final Thoughts
Honestly, this Smashed Cucumber and Chickpea Salad Recipe has become one of my family’s absolute favorites—not just because it’s easy and quick, but because it delivers on every level: taste, texture, and freshness. I remember the first time I made it for a weekend lunch, and how my partner kept going back for more. If you want a dish that feels light yet satisfying, colorful, and filled with bright flavors, this is the recipe to try. I can’t wait for you to enjoy it as much as we do!
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
This refreshing Smashed Cucumber and Chickpea Salad is a vibrant, plant-based dish combining crisp cucumbers, hearty chickpeas, and zesty radishes, all tossed in a tangy chilli-lime tahini dressing. Complemented by a creamy coconut tahini sauce and vegan feta cheese, it’s perfect for a light lunch or appetizer served with crackers or bread.
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 trimmed cucumbers on a chopping board and use a rolling pin to smash them gently. Roughly chop the smashed cucumbers into 1-inch pieces and place them in a sieve over a bowl. Sprinkle with a big pinch of salt and leave to sit for 10 minutes to draw out excess moisture.
- Make the salad base: While the cucumbers rest, combine the chickpeas, thinly sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, tahini (chilli-lime) seasoning, salt, and pepper in a large bowl. Toss everything well to combine and develop the flavors.
- Prepare the coconut tahini cream: In a separate bowl, whisk together the thick coconut yoghurt, smooth tahini, lemon juice, and lemon zest until smooth and creamy. Set aside.
- Rinse and dry cucumbers: After resting, rinse the cucumbers under cold water to remove excess salt, then gently pat dry with a clean towel or paper towel.
- Combine cucumbers with salad: Add the drained and dried cucumber pieces to the bowl with the chickpea salad and toss thoroughly to incorporate all ingredients evenly.
- Plating and serving: Spread the coconut tahini cream evenly over a large serving plate. Pile the cucumber and chickpea salad in the center of the plate. Top with crumbled vegan feta cheese and sprinkle extra tajin (chilli-lime) seasoning if desired. Serve immediately with tortillas, nachos, crackers, or bread.
- Storage: If not serving immediately, store the cucumber salad and coconut tahini cream separately in airtight containers in the fridge. Consume within 2-3 days for best freshness.
Notes
- Use baby cucumbers for a sweeter, less bitter taste or regular cucumbers if preferred.
- Adjust the amount of tahini (chilli-lime) seasoning or add extra lemon juice to suit your taste buds.
- The salad can be enjoyed on its own or served with your choice of dippers like crackers or bread.
- Store salad and dressing separately to maintain freshness and texture.
- For a non-vegan version, you can substitute vegan feta with regular feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
