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
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 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
