This smashed chickpea cucumber salad is inspired by the only one tzatziki dip. It’s creamy, flavourful, refreshing light lunch for any occasion. It’s ready just in 15 minutes and can be enjoyed immediately. The crunch from the cucumbers pairs beautifully with the creaminess of the chickpeas and vegan yoghurt, spiced with some lovely herbs and lemon juice it’s a perfect sandwich spread.
Why you’ll love this smached chickpea cucumber salad?
What’s not to love about an easy salad recipe? Chickpea salad might only have a few ingredients but it still packs in a punch of flavor. I love the bright, crispness of the cucumbers too – they really make this salad.
Chickpeas are a great source of fiber and protein. They’ll keep you feeling full, making this a perfect take-to-work lunch or a side salad.
This salad travels well and develops great flavor a day or two in (the shallot mellows a little too). You can make it ahead of time and save it in the refrigerator for up to 3 days.
Ingredients for a Chickpea Salad
To make this recipe you’ll need two cans of chickpeas, three small cucumbers,vegan yoghurt, vegan mayo, a red onion, a lemon, olive oil, salt, and black pepper.
If you can’t find small cucumbers, you can substitute them for one large English cucumber, or two hothouse cucumbers (peel the skin off of these as it tends to be bitter).
Tips for Making this Recipe
Cooking Tips – If you don’t want to use canned chickpeas, you can use dried chickpeas. A can of chickpeas is 1 ½ cups of cooked chickpeas.
Storing Tips – You can save this salad in the refrigerator for up to 3 days. There’s no need to heat it up before you serve it, but you can let it come to room temperature for 10 minutes if you’d like.
Check out more recipes:
Smashed Chickpea Cucumber Salad
- 2 can chickpeas
- 1 small red onion
- 3 small cucumbers
- 1 handful fresh parsley
- 1 clove garlic
- 1 tbsp vegan mayo
- 1 tbsp vegan plain yoghurt
- 2 tbsp olive oil
- ½ lemon juice
- ½ tsp salt
- ½ tsp black pepper
- toasted bread for serving
- Drain the liquid from the chickpeas and trasfer to a large bowl.
- Smash chickpeas with a fork or potato masher.
- Add chopped cucumber, onion, parsley, garlic and the rest of the ingredients.
- Mix well and serve the salad over the toasted bread slices. Enjoy!