Smashed Cucumber and Chickpea Salad (Vegan High-Protein)
Smashed Cucumber and Chickpea Salad This Smashed Cucumber and Chickpea Salad is so packed with flavour, texture and is a great summer dish to share. This vibrant salad is vegan, gluten-free and high in protein with the dreamiest tahini yoghurt cream.
I just love anything to do with cucumber and I recently saw an Ottolenghi recipe using smashed cucumbers and knew I had to see what this trend was about. I am now hooked and regularly smash my cucumbers to add into regular salads. There is something about the crunchy yet softer texture, the middles oozing out and all of the fun involved that I just love. These are great to serve to friends and family or to make up to enjoy yourself for dinner and lunch the next day.
Why will I love this salad?
This salad is so great:
- Fresh, wholesome and vibrant
- Zesty, creamy and tangy
- Packed with flavour and texture
- Has the creamiest yoghurt and tahini cream
- Naturally vegan, dairy-free and gluten-free
- High in protein and wholesome ingredients
- Great to make ahead of time
- Delicious to serve to friends and family
- Great for lunch boxes
- Summery and light
- Easy to make more filling by serving with breads, rice, quinoa etc
If you already love the sound of this Smashed Cucumber and Chickpea Salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourites in the “shop the recipe” section below the recipe card.
For the smashed cucumber salad:
- Baby or regular cucumbers: I used baby or Persian cucumbers for this recipe as they are easier to smash, but regular cucumbers will also work.
- Chickpeas: these add so much protein and deliciousness to this salad. I always use the Queen Chickpeas from Bold Bean Co, as you can see they are so juicy and plump.
- Radishes: I love these thinly sliced in salads as they are so crunchy and add a pop of colour. If you don’t have any, you can swap for ½ red pepper, chopped small.
- Pomegranate: for juiciness and freshness.
- Spring onion: I love adding spring onion to salads and you can also swap this for ¼ red onion.
- Fresh mint: or you can also try chive, fresh coriander or parsley.
- Dressing ingredients: for the lightly tossed salad, I use extra virgin olive oil, maple syrup (or agave or vegan honey), lemon juice, salt and pepper.
- Tajin seasoning: this is a chilli lime seasoning that adds so much flavour to this fresh dish.
For the tahini cream:
- Thick coconut yoghurt: I always use Cocos Organic natural yoghurt as it’s really thick and creamy, naturally dairy-free and is great for gut health. In terms of texture, this is Greek-style.
- Runny smooth tahini: the better quality the tahini, the better the overall cream will be. I have linked my favourites below. Also, tahini is made from sesame seeds so this is nut-free.
- Lemon: the juice and zest of lemon adds so much zing and freshness.
- Salt and pepper: for flavour.
To serve:
- Vegan feta cheese: I love the salty tang and creaminess this adds.
- Tortilla, nachos or chips: or any other crackers, breads, rice or quinoa, for example.
Is this gluten-free and nut-free?
Yes this is gluten-free and nut-free (just make that if you serve this with chips or bread, for example, that you are checking the allergens).
How do I make this?
This is so easy and fun to make:
- Smash the cucumbers with a rolling pin: and roughly chop.
- Sprinkle the cucumbers with salt: and sit in a sieve for 10 minutes.
- Now lightly rinse and pat dry: ready to add into the salad.
- Chop and prepare all the salad ingredients: and toss together with the cucumbers.
- Pour over the salad dressing: and toss well.
- Whisk together all the tahini cream ingredients: till really smooth.
- Spread the tahini cream on the plate and top with the cucumbers: adding on the vegan feta cheese, extra herbs and serve with tortilla chips etc.
How long will this last?
This is so good to make ahead of time as the flavours get richer and stronger. The cucumber salad will become wetter over time, so keep the cream separate from the salad until serving. Both components will keep in the fridge for 2-3 days, in sealed containers.
What other recipes can I try?
If you are looking for other summery 30-minute (or less) meals and salads, try my:
- Charred Corn and Sweet Potato Salad with Balsamic Tahini
- Roast Tomato and Pesto Flatbreads
- Black Bean Mango Salsa Nachos
- Harissa Tofu and Courgette Pittas
- Orange Tofu peanut Satay Superfood Salad
Smashed Cucumber and Chickpea Salad (Vegan High-Protein)
This Smashed Cucumber and Chickpea Salad is so packed with flavour, texture and is a great summer dish to share. This vibrant salad is vegan, gluten-free and high in protein with the dreamiest tahini yoghurt cream.
Ingredients
For the Salad:
- 200g baby or regular cucumbers, trimmed
- 200g chickpeas, drained weight
- 3 radishes, sliced thinly
- 40g pomegranate
- 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
For the Coconut Tahini Cream:
- 120g thick coconut yoghurt
- 1 tbsp runny, smooth tahini
- ½ lemon, juiced and zested (about 1 tbsp juice)
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. Now roughly chop into 1-inch pieces and place in sieve over a bowl with a big pinch of salt. Leave to one side for 10 minutes.
- Meanwhile, make the salad: add all of the other ingredients to a bowl and toss well.
- To make the coconut tahini cream: whisk together the ingredients until smooth and creamy.
- For the cucumbers: rinse under water to get rid of some of the salt and then pat them dry. Add the cucumbers to the salad and toss well.
- To serve: spread the coconut tahini cream all over a large plate and pile up the cucumber salad in the middle. Top with crumbled feta cheese and serve with crackers.
- Eat straight away or keep the salad and the coconut tahini cream in two separate containers in the fridge for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Smashed Cucumber and Chickpea Salad in the comments below and please leave a star review above. If you do make this salad, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With smashed cucumber love x
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