Description
A refreshing and protein-packed vegan salad featuring smashed cucumbers and chickpeas, dressed with a zesty tahini-lime dressing and creamy coconut yogurt. This vibrant dish is perfect for a light lunch or as a side, offering a delightful combination of textures and flavors enhanced by fresh herbs, pomegranate, and vegan feta cheese.
Ingredients
Scale
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
Coconut Tahini Cream:
- 120g thick coconut yoghurt
- 1 tbsp runny, smooth tahini
- ½ lemon, juiced and zested (about 1 tbsp juice and zest)
Serving:
- Vegan feta cheese, crumbled
- Tortillas, nachos, crackers or bread
- Extra tajin (chilli-lime) seasoning for garnish
Instructions
- Prepare the cucumbers: Place the cucumbers on a chopping board and use a rolling pin to smash them. Roughly chop into 1-inch pieces and put them into 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: While the cucumbers are resting, add chickpeas, radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, salt, and pepper to a bowl. Toss everything well to combine.
- Prepare the coconut tahini cream: Whisk together coconut yoghurt, tahini, lemon juice, and lemon zest until smooth and creamy.
- Rinse and dry cucumbers: Rinse the cucumbers under cold water to remove some of the salt, then pat them dry with a clean towel or paper towel.
- Combine cucumbers with salad: Add the dried cucumbers to the salad bowl and toss well to mix all ingredients evenly.
- Serve the salad: Spread the coconut tahini cream evenly over a large serving plate. Pile the cucumber and chickpea salad in the center. Top with crumbled vegan feta cheese and sprinkle additional tajin seasoning as desired. Serve with your choice of tortillas, nachos, crackers, or bread for dipping.
- Storage: Eat immediately for best flavors and textures or store the salad and coconut tahini cream separately in the fridge in airtight containers. Consume within 2-3 days for optimal freshness.
Notes
- Smashing the cucumbers helps release their flavor and allows them to absorb the dressing better.
- Adjust the amount of chilli-lime seasoning according to your preferred spice level.
- Using thick coconut yoghurt helps create a rich and creamy dressing that complements the salad perfectly.
- This salad can be served as a light meal or a side dish to grilled proteins or other vegan dishes.
- Substitute vegan feta cheese with any favorite plant-based cheese if desired.
- Ensure to rinse the salted cucumbers well to avoid an overly salty salad.
Nutrition
- Serving Size: 1 serving (approximately half of recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
