Description
A vibrant and protein-packed vegan salad featuring smashed cucumbers combined with chickpeas, radishes, pomegranate, and fresh mint, dressed in a tangy tahini and lemon dressing, served with a creamy coconut tahini sauce and vegan feta cheese for a refreshing, nutritious meal.
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)
To Serve
- Vegan feta cheese, crumbled
- Tortillas, nachos, crackers, or bread
- Extra tajin (chilli-lime) seasoning (optional)
Instructions
- Prepare the cucumbers: Place the cucumbers on a chopping board and use a rolling pin to smash them gently. Roughly chop into 1-inch pieces and place them in a sieve over a bowl with a generous pinch of salt. Leave to sit for 10 minutes to draw out excess water.
- Make the salad: While the cucumbers are resting, combine the chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, salt, and pepper in a large bowl. Toss everything well to evenly coat the ingredients.
- Prepare the coconut tahini cream: In a separate bowl, whisk together the thick coconut yoghurt, smooth tahini, lemon juice, and lemon zest until the mixture is smooth and creamy.
- Rinse the cucumbers: Rinse the salted cucumbers under cold water to remove some of the salt, then pat them dry with a clean towel or paper towel. Add the cucumbers to the salad bowl and toss thoroughly to combine.
- Assemble and serve: Spread the coconut tahini cream evenly across a large serving plate. Heap the cucumber and chickpea salad in the center. Sprinkle crumbled vegan feta cheese on top. Serve alongside tortillas, nachos, crackers, or bread, and offer extra tajin seasoning if desired.
- Storage: Eat immediately or store the salad and the coconut tahini cream separately in airtight containers in the fridge for up to 2-3 days for fresh enjoyment.
Notes
- Smashing the cucumbers helps to release their flavor and softens their texture, making the salad more refreshing.
- Draining excess water from cucumbers is important to prevent the salad from becoming too watery.
- Adjust tahini seasoning and lemon juice to taste for preferred tanginess and spice level.
- This salad is great as a light lunch or as a side dish paired with your favorite vegan protein.
- For added crunch, serve with toasted nuts or seeds if desired.
- Use fresh, high-quality coconut yoghurt for the best creamy texture in the tahini cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
